Pistachio Coffee Rum



[makes 4oz infused spirit, enough for 2 cocktails]:

  • 10g Shelled Pistachios [small handful]

  • 10g Whole Coffee Beans [small handful

  • 4oz (120ml) white rum

Special Equipment:

  • Whip cream dispenser [e.g. iSi Gourmet Whip]

  • 1 N2O charger [do not use soda chargers]

Use in:


  1. Put all ingredients into the whipper. Close the whipper and charge with the N2O charger and shake for a second or two.

  2. Wait 30 seconds and then shake again.

  3. Wait another 30 seconds, slowly depressurize, then open the whipper. Strain the now-flavored rum into a small carafe/vessel and use in a drink.