Passing Cloud
Kelly AllenThis cocktail takes its name from its flagship ingredient, Copenhagen-based Muri's "Passing Clouds" non-alcoholic wine. The Muri is beautiful all on its own, and we like to think of this as one of many "passing clouds" inspired by its innate composure.
We used homemade pistachio milk in this recipe, but pumpkin seed milk or macadamia milk both make for interesting alternatives. Follow the process below to make your own, swapping out the pistachios for whatever nuts or seeds feel right.
Ingredients
- ¾ oz almond orgeat syrup (we used Liber & Co.)
- ¾ oz pistachio milk (recipe below)
- 3 oz Muri "Passing Clouds" Non-Alcoholic Wine
- Thyme sprig, for garnish
Preparation
- Combine the orgeat syrup and pistachio milk in a shaker without ice. Stir with a bar spoon until well-combined. Add ice to the shaker, followed by the Muri. Stir gently until well-chilled.
- Strain into a coupe and garnish with the thyme sprig.
For the pistachio milk:
Combine 1 cup shelled pistachios with 4 cups of water in a sealed container. Transfer to the refrigerator and soak overnight. Strain and transfer the soaked pistachios to a blender with 3 cups of fresh water. Add a few generous pinches of salt, 3 tbsp aromatic wildflower honey, and 1 tsp vanilla extract. Blend on high speed until the pistachios are almost liquified, 3-5 minutes. Strain the solids through a nut milk bag over a large bowl, pressing the bag gently until the solids are almost dry. Taste the reserved milk and adjust the salt and honey, as desired. Transfer the pistachio milk to a bottle or jar and store in the refrigerator for up to one week.
