What is your favorite summertime dessert? One of my favorites is a fresh key lime pie and, I’ve got to tell you, this sweet treat has a really interesting history. Some people say the recipe originated in Florida, but others swear it was first created in New York City. With tropical fruit being a key ingredient, the latter shocked me! Whether you believe it was a hungry fisherman, a mysterious woman named Aunt Sally, or a mastermind at the Borden condensed milk company, Key Lime Pie has become an iconic American dessert. And, my friends over at Amoretti helped me take his classic crowd-pleaser and make it into a truly delicious key lime cocktail!
Key limes aren’t exactly commonplace here in Seattle, so we were delighted to find Amoretti and make use of their Key Lime Beverage Infusion. It did not disappoint! It helped us ensure we were capturing the delicious sweet/tart combo that key lime pie is known and loved for. If you’re new to their brand, be sure to check them out for your all your flavor infusion needs. They have a full range of artisan ingredients that can elevate any recipe and satisfy any sweet tooth.
Step 1: Add all ingredients into a cocktail shaker with ice and shake until chilled.
I used the Amoretti Key Lime Beverage Infusion to add that classic key lime flavor!
Step 2: Dip the rim of a martini glass into Karo syrup and onto a plate with crushed pie crust.
Pro Tip: Karo syrup is a great ingredient to have on hand– perfect for getting that cocktail rim just right! I’d recommend using it with sweeter drinks like this Key Lie Pie Martini!
Step 3: Add cocktail shaker contents to the glass and top with meringue.
Optional: Use a torch to give your meringue a little bit of a toasted finish!
We had so much fun making this cocktail! From developing the recipe to crafting the meringue, it was just a fun day in our kitchen. The best part? There’s no baking involved and not a single rule about waiting until after dinner to enjoy this special treat. Even if the Key Lime Pie Martini seems like it might be a little too labor intensive to be your regular go to cocktail, I hope you’ll mix one up on special occasions–especially if you’re hosting guests who love dessert.