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Food styling by Chelsea Zimmer; prop styling by Christine Keely

GO NUTS

Your favorite healthy ingredient now

has a prime spot behind the bar, not just

as a snack on top of it. “Nuts, blended

in milks and purees, give cocktails

an addictive creaminess and a savory

quality,” says Sarah Meade, the owner

of Here & Now, a bar in Los Angeles.

“They also balance the sweet and acidic

notes in drinks.” Bar chefs are exper-

imenting with pistachios, cashews,

almonds, and peanuts and coming up

with deliciously frothy concoctions.

Try these three, then play around to

create your own. By Laura Rege

photographed by CAITLIN BENSEL

befood smart

 (^) Tide Is High
From Mother of Pearl in New York
In a cocktail shaker filled with ice,
combine 1½ ounces unsweetened
cashew milk, ¾ ounce mezcal,
¾ ounce reposado tequila,¾ ounce
fresh pineapple juice, ½ ounce
fresh lime juice, and ½ teaspoon
sweetened condensed milk. Shake
vigorously. Fill a pilsner glass with
crushed ice, and strain drink
into glass. Garnish with cashews.
 (^) Chai Me a River
From Boilermaker in New York
In a cocktail shaker filled
with ice, combine 1 ounce gin,
¾ ounce apple schnapps,
and 3 ounces chai latte
mix (recipe below). Shake
vigorously. Fill a collins glass
with ice, and strain drink into
glass. Garnish with a few
dashes of Angostura bitters
and green apple slices.

TO MAKE CHAI

LATTE MIX:

Combine 4 ounces

chai tea concentrate,

2 cups unsweetened

almond milk, and

1 ounce simple syrup

made with equal parts

sugar and water.

TO MAKE

PISTACHIO PANDAN

COCONUT CREAM:

Blend 1 cup coconut

cream with 1 cup sim-

ple syrup (made from

2 parts sugar and 1 part

water), ¼ cup pistachio

paste, and 1 teaspoon

pandan extract

(available at amazon

.com) until smooth.

 (^) Pistachio Colada
From Here & Now in Los Angeles
In a cocktail shaker filled
with ice, combine 1 ounce aged
dark rum, 1 ounce light rum,
1 ounce pistachio pandan
coconut cream (recipe below),
1½ ounces pineapple juice, and
½ ounce fresh lime juice. Shake
vigorously. Fill a collins glass
with crushed ice, and strain
drink into glass. Garnish with
pineapple leaves.
the sip
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