Nightcap: The Chasm-E-Pista Mocktail From Zarak by Afghan Kitchen

Courtesy of bartender Winnie Sun, it's an Earl Grey tea meets pistachio faux cocktail that's a taste of something new—just like you in 2024.

New Year, New Sips

2024 is finally here! And what better way to embrace the season of fresh starts than with a mocktail that supports your Dry January goals. Zarak by Afghan Kitchen’s Chasm-e-Pista is like nothing you’ve tried before: it combines the citrusy zest of bergamot (courtesy of the infused Earl Grey) and the delicate earthy sweetness of pistachios. The result? A creamy cocktail that demands to be savoured, just like the moment. Here’s to new beginnings and a night of drinking you’ll remember!

The Chasm-E-Pista Mocktail


Serves 1

2 oz Free Spirits Bourbon (for a boozy option, substitute 1½ oz Bulleit 10-Year-Old Bourbon and ½ oz cognac)

1 ½ oz Earl Grey tea

¾ oz pistachio syrup (see recipe, below, or tip above)

½ oz fresh strained lemon juice

Optional: 1 egg white


How to Make

1. Boil water. Steep one Earl Grey tea bag (or roughly 2 grams of loose leaf) until dark (4 to 5 minutes). Let cool.

2. Add Earl Grey brew, bourbon and the rest of the ingredients to a shaker with ice to mix (or stir directly in the glass and add ice).

3. Top with whisked egg whites if you like foam.

Pistachio Syrup


¾ cup granulated sugar

¾ cup filtered water

¾ cup pistachios, finely chopped

1 oz vanilla extract

How to Make

1. Combine all ingredients in a small saucepan and bring to a boil.

2. Let simmer on low for 10 minutes.

3. In a blender or food processor, blend until smooth.

4. Run the liquid mix through cheesecloth or fine mesh strainer to remove particles.

5. Cool before refrigerating. Kept in the fridge, the syrup should be good for up to a week.

Sweet Deal: If you’re going with store-bought pistachio syrup (no shame in that game), bartender Winnie Sun recommends the Monin brand, which you can find at the Gourmet Warehouse (

This recipe was originally published in the December/January 2024 issue of Vancouver magazine.