Pistakio Love Cake Cocktail

Pistachio cocktail in a glass topped with shaved rose petal ice and dried rose petals

PISTAKIO LOVE CAKE

makes 1 glass | a little effort, but totally worth it ;)

inspired by Persian Love Cake (aka Pistakio Love Cake), this cocktail is nutty, rich, and delicately floral. Pistakio Cream brings a lush, dessert-like depth, balanced by whiskey, corn liqueur, and bright lemon for warmth and lift. A hint of cardamom adds subtle spice, while shaved rose petal ice melts slowly over the top, releasing soft floral notes with every sip. it's layered, aromatic, and undeniably romantic—a total showstopper from first pour to last sip.

made with love by our friends at @verygooddrinks

ingredients:

for the love cake:

¾ oz (21g) Pistakio Cream
1 oz (28g) whiskey
½ oz (15ml) corn liqueur
½ oz (15ml) lemon juice
2 dashes green cardamom bitters (optional)

for the rose petal ice:

4 cups (960ml) hot water
4 tbsp dried rose petals
1 tsp (5ml) rose water

instructions:

prepare the rose ice: steep dried rose petals in hot water for 30 minutes. strain out the petals and mix the infused water with rose water. pour the mixture into a container and freeze until solid.
make the base: add all "love cake" ingredients to a cocktail shaker. shake vigorously for 10–15 seconds to ensure proper mixing and aeration. double strain into a glass filled with fresh ice to remove any small particles.
using a sharp knife or ice shaver, shave the frozen rose-infused ice over the top of the drink. serve immediately and enjoy!

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