Lemon Meringue Pie'tini

Difford's Guide
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Serve in

Coupe glass

Garnish:

Pie rim - wipe outside edge of rim with cream mix and dip into crunched up Graham Cracker or digestive biscuits.

How to make:

SHAKE first three ingredients with ice and fine strain into chilled and rimmed glass. DRY SHAKE cream and liqueur (without ice) so as to mix and whip. FLOAT cream & liqueur mix by pouring over back of spoon.

1 fl oz Pallini Limoncello liqueur
1 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water 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
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Review:

Rich and syrupy base sipped through a vanilla cream topping.

History:

Created by Michael Waterhouse at Dylan Prime, New York City, USA.

Nutrition:

266 calories

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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