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Penelope’s Pistachio


  • 2 oz Penelope Bourbon
  • 2 oz Pistachio Tea
  • 1/4 oz Lemon Juice
  • 1/4 oz Vanilla Simple Syrup
  • 1/4 oz Orgeat Syrup

This drink is served in a coupe with a half-salted rim and paired with the filet mignon carpaccio.   Penelope’s Pistachio was created by Colleen Nealon and is available at Porta in Asbury Park, Philadelphia, and Jersey City.