At Caffé Vittoria in the North End of Boston, a drink arrives in a conical glass, a scoop of pistachio ice cream melting into the light green liquid. Served with a demitasse spoon, its taste falls somewhere between dessert and a boozy cocktail.
In the North End, bartenders are quick to credit the drink's popularity in the heavily Italian American neighborhood to its connection to Italy. But pistachios aren't Italian.
Modern recipes fall into two camps. One is made with pistachio cream and chocolate liqueurs and vanilla-flavored vodka. The other contains Irish cream liqueur, Amaretto and blue Curaçao, with pistachio nowhere to be found.
'You wouldn't think these three things go together, but they do,' said Carol Madey, owner of One Eleven Martini Parlour in Lemont, Illinois.
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