Boat Drink No. 2


Pistachio Orgeat
660 grams very hot water
200 grams of pistachios
500 grams of demerara sugar

1 oz Plantation Stiggin’s Fancy Pineapple rum
1 oz Pierre-Ferand 1840 cognac
¾ oz Pineapple juice
½ oz Lemon juice
½ oz Pistachio orgeat
¼ oz Pernod absinthe
4 dashes Peychaud's bitters
Garnish: Lemon twist


Pistachio Orgeat
Blend hot water and pistachios on high for 1 minute or until nuts have been fully milked together in a high speed blender. Press the nut milk through a fine strainer. Save the contents of the strainer to use for pistachio dust. In a high speed blender add the nut milk and the sugar. Blend at high speed for 1 minute. For pistachio dust, lay the blended and milked nuts that were saved across a sheet pan. Spread a few pinches of sea salt over the pan. Bake in the oven at 200 degrees for 20 minutes or until completely dried.

Combine all ingredients in shaker tin filled with ice. Strain over fresh ice into a snifter. Garnish with long lemon twist.

“For the Boat Drink No. 2, using the pistachio orgeat to round out this well-balanced tiki-style cocktail was an easy choice as it gives a deliciously rich and creamy texture to the cocktail along with an elegant nuanced nuttiness.”

Brad Cline

The Belmont

Charleston, South Carolina

Brad Cline honed his skills behind many bars working in all manner of beverage concepts since he was 19. Now the head bartender at Owner Mickey Moran’s Belmont, this downtown tavern is known in Charleston as “the bartender’s bar” with the focus on creative cocktails in a comfortable atmosphere, with no pretense.