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Recipe by Josh Hiller

INGREDIENTS:

1 1/2 oz. VEEV

1 oz. Fino Dry Sherry

3/4 oz. Mulberry Jam Juice

3/4 oz. Pistachio Orgeat

PREPARATION:

To Make Jam Juice:

Add 1 can of mulberry jam or jelly with equal parts water and 2 oz. of lemon juice to a blender. Blend and strain.

To Make Orgeat:
Add 250 grams of sugar, 150 grams of pistachios, and 300 grams of hot water to a blender and blend on low until sugar dissolves. Fine strain.

Add all ingredients to a shaker tin and shake on plenty of ice for 10-12 seconds. Strain into a 12 oz. mason jar or collins glass with chipped or crushed ice.

GARNISH:

Fresh Mullberries and a Pistachio Macaroon Filled with Mulberry Jam.

GLASSWARE:

12 oz. Mason Jar or Collins Glass.

INSPIRATION:

I recently read a book that had a “PB&J” cocktail thought it was a great theme for a cocktail. We are currently re-creating our VEEV cocktail for the summer menu and also have tons of local mulberries coming in so I decided to make jam out of the mulberries so they won’t spoil. I decided to tackle the “PB&J” theme and came up with PV&J. Pistachio, VEEV, and Jam. The current VEEV cocktail is a take on a classic cobbler so I kept that flavor profile by using dry sherry. The PV&J cocktail truly tastes like the sandwich in liquid form! Nutty and jammy and always room for one more!

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