Penelope’s Pistachio
INGREDIENTS
- 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.
