Nuts about bees

Begin by preparing the base for the pistachio soda. Lightly blend the pistachio nuts and transfer to a container with the water. Leave to infuse at room temperature for 24 hours

For the bee pollen syrup, add the pollen to a pan over a medium heat, lightly toast the pollen until it begins to release its aroma, shaking the pan continuously

Add the water and continue cooking until the pollen appears to dissolve. Strain the liquid through a fine mesh strainer and return to a pan over a medium heat

Add the sugar to the pan, constantly stirring to dissolve

Remove from the heat and allow the syrup to cool to room temperature

Once ready to serve, strain the pistachio water through a fine mesh sieve into a soda siphon. Charge with a gas cartridge

Fill a highball glass with ice and add a spoonful of pollen syrup. Fill the glass with pistachio soda and stir to combine. Serve with a piece of lemon peel, dill top and a straw