PISTAKIO LOVE CAKE
makes 1 glass | a little effort, but totally worth it ;)
this pistakio love cake is basically what happens when tradition gets a little flirty. imagine golden, crispy kunafa layered into delicate little heart shapes, soaked in a warm, fragrant pistachio syrup that tastes like it came straight out of a love letter. it’s rich, crunchy, a little sticky in the best way—and every bite is just straight-up indulgent.
what makes this so special isn’t just the textures (though the contrast between the crispy pastry and that velvety syrup is chef’s kiss), it’s the way the pistachio flavor really comes through—nutty, slightly sweet, and totally unexpected if you’ve only ever had kunafa the classic way. it’s playful and romantic without trying too hard, which makes it perfect for a dinner party, date night, or honestly, just treating yourself because it’s thursday and you deserve something a little extra. it’s not just dessert—it’s a moment.
for the love cake:
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3/4 oz Pistakio OG Creamy pistachio spread
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1 oz whiskey
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1/2 oz corn liqueur
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1/2 oz lemon juice
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2 dashes green cardamom bitters (optional)
for the rose petal ice:
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4 cups hot water
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4 tablespoons dried rose petals
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1 tsp rose water
instructions:
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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.
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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.
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using a sharp knife or ice shaver, shave the frozen rose-infused ice over the top of the drink. serve immediately and enjoy!
made with love by our friends at @verygooddrinks
