Recipe by Spencer Warren
Recipe by Josh Hiller
1 1/2 oz. VEEV
1 oz. Fino Dry Sherry
3/4 oz. Mulberry Jam Juice
3/4 oz. Pistachio Orgeat
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.
Fresh Mullberries and a Pistachio Macaroon Filled with Mulberry Jam.
12 oz. Mason Jar or Collins Glass.
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!
VEEV, now 70 Proof, is a handcrafted premium spirit, that is infused with just the right amount of Acai and other natural flavors like prickly pear and acerola cherry which makes it a better alternative to vodka. Crafted at our award winning distillery that is powered by renewable wind energy, VEEV is distilled in small batches to ensure we achieve a perfectly balanced taste. The result is a versatile, full-bodied spirit with a smooth finish. So go ahead, cheat on the harsh taste and same ole boring vodka you’ve grown tired of. #CheatOnVodka