Cocktail (and Pie) Recipes for National Pi Day 2017
National Pi Day is celebrated every March 14th. Pi, as in the mathematical constant, is celebrated by the eating of pie — because pi is the symbol used in mathematics to represent the ratio of the circumference of a circle to its diameter…which is approximately 3.14159. That’s where March 14th comes from? The generally circular nature of (edible) pie just makes it all the more appropriate.
We are doing pi the Drinkhacker way with ten pie-inspired cocktails and a pie recipe to boot.
Guy Fieri’s American Pie Cocktail
Recipe courtesy of Guy Fieri
2 cups ice
4 oz. whiskey
4 oz. apple liqueur (brandy or schnapps)
8 oz. cranberry juice (apple cider works well too)
sliced apples, for garnish (optional)
Add to a shaker: ice, whiskey, apple liqueur, and cranberry juice. Shake and then pour into 2 rocks glasses. Garnish with a slice of apple and serve.
Bourbon Pecan Pie Cocktail
From Basil and Bubbly
1 oz. Maker’s Mark Bourbon
1½ oz. Evangeline Pecan Praline liqueur
½ oz. vodka of your choice
Pour all ingredients over ice and stir.
Caramel Apple Pie Cocktail
Courtesy of HGTV
1 1/2 oz. vodka or tequila
1 oz. Hiram Walker Butterscotch Schnapps
1 1/2 oz. apple cider
1 tsp. fresh lemon juice
apple slice for garnish
crushed graham crackers
First, rim the lip of a chilled cocktail glass with lemon and then your crushed graham crackers. Pour all the liquid ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass or a wine goblet and garnish with an apple slice.
Lemon Meringue Pie Cocktail
From Dini from Giramuk’s Kitchen, inspired by The Library
8 oz. lemon curd
2 oz. Lemoncello
6 oz. vodka
2 oz. freshly squeezed lemon juice
4 Lemon & Oat Lace Cookies
1 recipe of Swiss Meringue (recipe below)
4 chilled serving glasses
Place the lemon curd, Lemoncello, vodka, and ice in a shaker and shake well to combine. Note: the lemon curd may require extra shaking to incorporate it into the other ingredients. Add lemon juice to taste. Shake once more to combine lemon juice. Strain this into 4 chilled serving glasses. Top with Swiss meringue. With a food grade blow torch, just brown the edges of the meringue (optional). Serve immediately with a lemon & oats lace cookie on the side.
by Martha Stewart
4 large egg whites, at room temperature
1 cup sugar
1 pinch cream of tartar
1/2 tsp. pure vanilla extract
Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add
vanilla, and mix until combined. Use meringue immediately.
Key Lime Pie Cocktail
Courtesy of Taste Cocktails
1 ¾ oz. Vodka
½ oz. lime cordial
½ oz. Licor 43
2 dash chocolate bitters
2 dash orange bitters
¾ oz. double crème
Stir all the ingredients except cream with ice in a mixing glass. Fine-strain into a chilled martini glass. Dip the circular end of a bar spoon below the surface of the drink and slowly pour double crème down the spiraled shaft of the spoon, so that it slowly floats and spreads out on the surface of the cocktail. Garnish with a dusting of chocolate powder.
Shut Your Pie Hole (aka Cherry Pie Cocktail)
Courtesy of One Sweet Mess
1 oz. cherry-infused whiskey (or cherry vodka)
1/2 oz. amaretto
1/4 oz. bourbon
2 oz. pineapple juice
1/4 teaspoon grenadine
2 oz. club soda
Combine whiskey, amaretto, bourbon, pineapple, and grenadine in the cup of a cocktail shaker. Add a scoop of ice and give the mixture a few vigorous shakes. Transfer the mixture to a rocks glass filled with ice. Top with club soda and garnish with a few maraschino cherries.
Tito’s Pumpkin Pie Martini
From Max Hinojosa from Austin, Texas
2 oz. Tito’s Handmade Vodka
1 Tbsp. canned pumpkin pie mix (make sure it’s canned pumpkin pie mix, and not just canned pumpkin)
1/2 oz. spiced syrup (see recipe)
Shake all ingredients and double strain into a coupe or martini glass. (Use a 3″ fine mesh strainer. Mixture will strain slowly, so use a spoon to agitate the mixture in the strainer to speed up the process.) If you like the pumpkin texture, then don’t worry about straining so severely. Garnish: A small amount of fresh, grated nutmeg.
For Spiced Syrup:
4 cinnamon sticks (3-inch size)
8 small slices of fresh ginger (skin on is fine)
1/2 of a vanilla bean (split open)
30 whole allspice berries
20-25 whole cloves (stems on)
6 whole star anise pods
2 cups of sugar
2 3/4 cups of water
Simmer all ingredients in a 2 quart saucepan on low heat for 30 minutes, stirring occasionally. Remove from heat and let steep for another 2-3 hours. Add a little water if the mixture is too viscous (resembling thickness of honey). Then, strain into a glass container and store in the refrigerator until needed.
Note: We showed you how to make infused ice recently. This recipe is one perfect for using those. For example: If you have star anise infused ice, then leave the anise out of the syrup and include the infused ice upon shaking; then top the drink with the infused ice cubes instead of a garnish.
Rivulet Kentucky Pie
Courtesy of Rivulet.com
1 part Rivulet Liqueur
1/2 part Godiva Chocolate Liqueur
splash vanilla vodka
Combine ingredients and serve over ice in rocks or a martini glass.
Banana Cream Pie Cocktail
Courtesy of CT Boom
1 oz. RumChata Cream Liqueur
1/4 oz. banana liqueur
crushed graham crackers
Rim a margarita glass with crushed graham crackers. Mix other ingredients in a separate glass and stir; then pour into the margarita glass and serve.
Blueberry Pie Cocktail
Courtesy of Ocean Spray
graham cracker crumbs, for glass rim
simple syrup, for glass rim
1 1/2 oz. spiced rum
1/4 oz. maple syrup
1 oz. whipping cream
2 oz. Ocean Spray Blueberry Juice Cocktail
whipped cream, garnish
fresh blueberries, garnish
Rim a martini glass with simple syrup and graham cracker crumbs. To a cocktail shaker filled with ice add spiced rum, maple syrup, whipping cream, and Blueberry Juice Cocktail. Shake and strain into rimmed martini glass. Garnish with a dollop of whipped cream and 3 blueberries.
And here’s a chocolatey pie to enjoy with your cocktails:
Chocolate Stout Silk Pie Recipe
by Marty Nachel and Steve Ettlinger
12 oz. semi-sweet chocolate chips (or chopped bitter chocolate)
24 large marshmallows
1 pinch of salt
2/3 cup stout (or porter) beer
1/3 cup heavy cream or evaporated or condensed skim milk
1 tsp. vanilla
1 Tbsp. quality bourbon or crème de cacao
1 ready-made butter-cookie-crumb or graham-cracker pie crust (We used the Oreo Chocolate crust.)
whipped cream (optional)
shaved chocolate and/or toasted crushed nuts for garnish (optional)
Place chocolate chips, marshmallows, and salt in a medium bowl. In two separate saucepans, heat beer and heavy cream until very hot but not boiling. (Don’t heat them together in one container or the cream will curdle.) Pour the beer and cream over the chocolate and marshmallows and let sit for 5 minutes. Gently whisk together to thoroughly blend. Add the vanilla and bourbon (if using), continuing to whisk until very smooth. Pour the mixture into the crust and refrigerate 4 to 6 hours or until firm. Garnish with whipped cream and shaved chocolate or toasted nuts.