| 1 fl oz | Pallini Limoncello liqueur |
| 1 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 2 fl oz | Single cream/half-and-half |
| 1/2 fl oz | Licor 43 Original liqueur |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Apply pie rim by wiping the outside edge of glass rim with 50:50 mix of cream and sugar syrup, then dip into crunched up Graham Cracker or digestive biscuits.
- SHAKE first 3 ingredients with ice.
- FINE STRAIN strain into chilled and rimmed glass.
- DRY SHAKE (without ice) cream and liqueur to mix and whip.
- FLOAT cream & liqueur mix by pouring over back of spoon.
Strength & taste guide:
Review:
Rich and syrupy base sipped through a vanilla cream topping.
History:
Created by Michael Waterhouse at Dylan Prime in Manhattan, New York City.
Nutrition:
One serving of Lemon Meringue Pie'tini contains 269 calories.
Alcohol content:
- 0.7 standard drinks
- 5.55% alc./vol. (11.1° proof)
- 9.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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