This is one of the first cocktails I ever created and it's still one of my favorites. I love a Key Lime Pie but it has to be in a standard short crust pastry pie shell, not a graham cracker crust and I prefer a brûléed meringue topping over whipped cream. There's a lot of versions out there, but that's my favorite style and the one I styled my original KLPM recipe around.
My first version of my Key Lime Pie Martini recipe called for limeade concentrate instead of key lime juice because the first time I made the cocktail I used actual Key limes and drove myself crazy trying to juice the little buggers without a decent juicer. Key limes are small and hard and I spent forever rolling them around trying to loosen up the juice inside. So I tried a frozen limeade for my next version and, though it didn't have that Key lime flavor, it made a pretty decent, and way easier, drink. It also had the sweetener already included. Plus, Key limes aren't always available and I could keep frozen limeade always on hand in the freezer.
Now I have a juicer so there's no excuse for not using fresh Key lime juice when they're in season. Gotta love the mod-cons, especially if you're in the cocktail business. I do love my juicers, especially when it comes to extracting Key lime juice.
The
KEY LIME PIE
MARTINI
INGREDIENTS:
2 Oz. Vanilla Vodka
1-1/2 Oz. Fresh Key Lime Juice
1 Oz. Simple Syrup
2 Oz. Heavy Cream or Half & Half
Garnish: Pie Crust and Sugar Rim, Lime Slice
Tools: Juicer, Cocktail shaker
Glass: Cocktail
DIRECTIONS:
Blind bake a single layer of sugared, prepared pie crust, cool, then crumble. Mix with a teaspoon of sugar. I added in a bit of green sugar crystals for extra color. Dip the glass rim in some lime juice then into the crumbled pie crust mixture. Chill glass in the freezer.
Add ingredients to a cocktail shaker filled with ice and shake until icy cold.
