Turkish Delight, a Pistachio Cocktail
Say it’s 1979. Say you’re a little boy, and all the older kids are eating brightly colored ice cream cones. Say that you’re familiar with chocolate, strawberry, and vanilla, but there’s a green scoop you’ve never seen before that captures your imagination. Say your mother lets you try it, despite her protests that you’re probably not going to like it. Say that you don’t actually like it—you love it—and somehow you spend the rest of your life attempting to reimagine that moment in various culinary contexts.
Such is my infatuation with pistachio.