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. In Spain, there are several producers of pistachio liqueurs such as Licor 43 Baristo. This sweet and savory drink features both vanilla and citrus notes alongside its nutty flavors. Another Spanish producer is La Fageda, who produces a range of lightly flavored liquors including their Pistachio Oro – a smooth, light pistachio-flavored liqueur. 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! Just to name one, Limoncello, which is immediately associated with the land of Sicily, home of the juiciest and most beautiful lemons in the world. Yet, there is more than just limoncello. The list is so long that in this article we will mention only a few of them, the best and the most well-known.

Raspberry Pistachio Fizz: Combine one part each of raspberry syrup, heavy cream, and pistachio liqueur in a tall glass with crushed ice. Top off with soda water and stir to combine. The main characters of today’s recipe are pistachios, to be exact pistachio cream, which is at the base of this liqueur recipe. But what are they? These small green nuts are not actually nuts at all. Pistachios are botanically referred to as ‘drupe’, a fleshy tree fruit that contains a seed covered in a shell. What we eat is actually the seed as the fruit flesh is discarded. ( Food Print) Close your container again and let age for another 2-3 weeks. Congratulations, You Have Completed Making this Awesome Pistachio Liqueur Recipe! But where to start? With so many recipes out there, it can be overwhelming to know which ones are worth your time and effort.

Sicily is famous for good food, from street food to traditional fish and meat dishes, but it also stands out for fine wines and liqueurs. It is a common custom to accompany a lunch or dinner with a glass of good red or white wine from local wineries, but it is also common to end a meal with an amaro “ ammazzacaffè” (digestive) or homemade liqueur, perhaps served with ice. You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it! Notes on Utensils and Ingredients

Vanilla Vodka– This flavored vodka adds some sweet vanilla flavor to the recipe. And plays well with the pistachio. If you want to make your own vanilla vodka you can! Pistachio Liqueur– we used a pistachio cream liqueur from Fabrizia, which is made with real pistachios and cream. There are many other brands, and if you cannot find one in your local liquor store, you can find it online. Some other brands are Bottega, Dolce Cilento, Maplewood, or Castle Glens. I am sure there are more, but these are the ones I have heard of. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Benedictine– Benedictine is a liqueur with aromatic, floral and herbaceous flavors with notes of baking spices, honey and a dash of orange. Other ingredients such as citrus fruits or herbs are also added to this. This gives rise to the honey liqueur, a true pride of the eastern territory and, in particular, of the Sortino area in the province of Syracuse.This honey comes from the ancient tradition of the so-called “ fascitrari” or “ fasciddari,” beekeepers who from generation to generation produce honey in the traditional way, without the use of pesticides or modern machinery. Thanks to the splendid hives built with the fascetra, a special wooden tool very common in Sicily, the remains of the honey collected by pressing the combs are processed and recovered through the distillation process to produce a very special alcoholic beverage. Use the liqueur for baking breads or pastries – the subtle flavors work particularly well in sweet doughs.