Pineapple & Pistachio
Tropical pineapple meets Kerman pistachio, a playful juice-bar combination.
Ingredients
| Ingredient | ml | oz |
|---|---|---|
| Blanco tequila | 45 ml | 1½ oz |
| Pineapple juice | 40 ml | 1⅓ oz |
| Pistachio orgeat · homemade, P10 | 15 ml | ½ oz |
| Fresh lime juice · homemade, J01 | 15 ml | ½ oz |
| Fresh chili (optional) | 1 small sliver |
Ounces are rounded; measure in ml for accuracy. Homemade items link to their own page.
rocks glass
fresh cubes
small pineapple wedge
The story
This is the least traditional drink in the book, and proudly so. Iran’s busy juice bars, ab-mive forushi, love playful combinations: carrot juice with saffron ice cream, banana-pistachio shakes, tropical fruit with nuts. Here pineapple meets Rafsanjan pistachio, with tequila and lime.
Method
- Shake the orgeat bottle well.
- Add all ingredients to a shaker with ice.
- Shake hard for 12 seconds.
- Double-strain over fresh ice.
- Garnish with a small pineapple wedge.
How it tastes
Juicy and tropical, with creamy pistachio, tangy lime and an optional flicker of heat.
Persian taste: shirin (sweet), torsh (sour)
Pair it with
- Food: Grilled shrimp skewers with lime.
- Sweet: Pistachio ice cream.
- Snack: Salted pistachios
Variations
Rum version
Use white rum instead of tequila.
Alcohol-free
60 ml pineapple juice, 15 ml pistachio orgeat, 15 ml lime, topped with soda.
Balancing tips
- Chili varies in heat; use a tiny sliver and taste.
Allergens
- Pistachio (tree nut)
- Contains alcohol. Please drink responsibly.
Development notes
- Status: draft recipe, not yet taste-tested.
- Check chili variability and nut texture.
Watch it mixed
Follow along
Steps light up as the animation plays. Tap a step to jump to it.
Heads-up: this animation was rendered from an earlier draft, so the amounts on screen differ slightly. Follow the ingredient table above.
All of Iran, imagined
