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Pi Day

Pi Day by Matthew Devens
  • Bartender: Matthew Devens
  • Bar: The Albert, Chicago, United States

Serve in a

Coupe glass

Garnish:

To garnish, crush up Cinnamon Toast Crunch cereal and rim your glass with white chocolate sauce. Proceed to coat the rim in the crumbled cereal. Accentuate a lemon peel over the top for more fresh citrus notes.

How to make:

Build into a shaker;
Add

.25 oz cinnamon syrup
.5 oz lemon juice
.5 señor Lopez cream of coconut
1 oz Pallini limoncello
1 oz vodka

Shake and strain into a coupe

1 fl oz Pallini Limoncello liqueur
1 fl oz Vodka
1 fl oz Cream of coconut (e.g. Coco Lopez, Re'al etc.)
1/2 fl oz Lemon juice (freshly squeezed)
1/4 fl oz Cinnamon syrup
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