Pistachio Liqueur Cream 70cl - Dolce Cliento Italian Cream Liqueur (Silver Medal Winner)

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This liqueur has plenty of uses. You can drink it straight as it is, it’s the perfect summer drink over ice. Or even during the rest of the year, to warm you up during the colder months. It’s great with dessert or after dinner. But this liqueur is not only a drink, between the many uses, these are the ones we prefer: As summer is approaching, I wanted to start sharing something that is very popular here in Italy, from the well-known limoncello to any other homemade liqueur. Serving liqueur to your guests when they drop by or after a meal is part of the culture. And this delightful pistachio liqueur is one you can’t miss! Frozen– another version of this Pistachio Martini can be frozen! Just add all the ingredients together in a blenderwith ice and combine. You may need a dash of half and half and more ice to get the right consistency. Make sure to use chilled martini glasses to serve these dessert martinis. Pistachio in Italian is pronounced with a double ‘c’, so it will make a stronger sound ‘pistacchio’. And all over Sicily, this product can be found anywhere from desserts like cannoli to pistachio arancini, gelato and granita.

This nutty variation on the traditional martini is the perfect after-dinner treat or boozy dessert, for a special occasion with a base of vanilla vodka and pistachio liqueur.When serving it, I found that taking it out five minutes before, from the fridge, will allow for an easier serving. Enjoy it on its own, over ice, drizzled on desserts or ice cream. How to use pistachio cream liqueur? If your bottle has been opened and sitting in the pantry or on a shelf for 6 months, you should start thinking about using it up. If it’s been in the fridge, you should try to finish it off within a year. Chocolate (dark, milk, or white), Citrus (orange, blood orange, lemon, and Meyer lemon), and Almonds (dark, milk, or white) are some of the most commonly paired flavors. Orange that has died.

The flavor is similar to that of pistachio and vanilla, with a lighter texture than some liqueurs. There is a hint of sweetness, but it is balanced by the rich nut flavor. Keep the creamy liqueur in the fridge for twenty-four hours before serving. This will allow the alcohol to infuse and make it even more flavoursome. Keep it refrigerated when you are not using it, for up to three weeks. At this point, you will already have a rich green colour. Take the pot off the heat and let it cool completely. Stir in the vodka when the mix is cool. Transfer your pistachio liqueur to a bottle or in a jar, just make sure it’s well closed. I recently began making dessert-like martinis. Now, I can’t stop making them! It’s like my creative juices are flowing in martini form. Weird, right? But food and drinks can be considered artistic. You have to concoct a mixture of ingredients to get that perfect taste. Specifically, you need the perfect amount of each ingredient to perfect the best taste! It’s very artistic. Therefore, I consider myself a martini artist of sorts! I’m kidding. However, I do feel creative when creating new martinis, especially when they taste yummy!Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Well, of course, we turned both recipes on their head and made our own unique drink. Other than the pistachio syrup in the second recipe, there was no pistachio liqueur in the recipes. We knew that we could use pistachio liqueur for a fun take on the Pistachio Martini Recipe on our own!