Add the ingredients, except the soda, to a shaker and shake to emulsify. Then add ice and shake. Strain over fresh ice in a glass and top with a splash or two of lemon-lime soda. Garnish.
Pistachio OrgeatCombine equal parts shelled pistachios and water and allow to soak for 24 hours. Blend to a fine purée. Add to a small pot with vanilla beans (1 whole vanilla bean per 1 quart of orgeat) and simmer for 45 minutes. Afterward, allow the orgeat to cool. It will keep in the refrigerator for up to 2 weeks. Separation is natural—shake or lightly blend to reintegrate.
Pistachio SaltCombine 4 parts shelled pistachios (blended to medium fine coarseness), 2 parts kosher salt, 1 part sugar, and 1/2 part lime zest.
NotesFor a more floral drink, add a couple of drops of orange blossom water. To turn it into a Pistachio Colada, add 2 oz. of white rum and serve over pebble ice. “Tastes like a cool breeze through the palm trees on a hot day,” says Scribner.
