Lemon Cream Pie Cocktail

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The summer has gone by so quickly this year, and in a few ways, it has been a bummer of a season. First there was not enough rain and all the grass died, then too much rain and everything flooded. It was too hot to be outside for very long, and we were too busy to slow down and sip on a sweet taste of summer in the backyard. And then, of course, our grill died (sigh). Despite the fact that Labor Day is behind us, we still technically have a few weeks left of summer and I’m here to enjoy the last of it.

This lemon cream pie cocktail is simple, but still feels fancy enough to turn an ordinary September weekend into a special occasion. There are no fancy syrups or bitters required, and no hard-to-find spirits. All you need is a shaker, some ice from the freezer door, a few vanilla wafers if you want a dessert-inspired rim, and four liquid ingredients:

It already looks like dessert, doesn’t it?

Limoncello is the star of this show, and I’m hard pressed to find anything that tastes more summery. It is a popular Italian liqueur, traditionally made from lemons grown on the Amalfi coast. The process for making limoncello involves stripping the bright yellow peel from a basketful of fresh lemons, macerating them in sugar and mixing with neutral grain alcohol (usually vodka). It is delightful for sipping or mixing into other drinks. My particular brand of limoncello checks in at only 28% ABV, which translates to 56 proof. Nice and easy. 😎

Whipped cream vodka is a novelty spirit, and it tastes exactly as you might expect. Like a boozy, sweet whipped cream. This is not my usual path to “happy hour,” but every now and again, it’s fun to use in a frilly drink. Eventually, I will share my other recipes to help you use up your bottle. Like the limoncello, this whipped cream vodka is also on the easy end of the booze meter at 60-proof. Several brands make whipped cream vodka; if you can’t find it, check out my substitution tips in the notes section of the click-to-print recipe card below. 

The other two ingredients needed for this drink are lemonade— fresh homemade would be awesome, but I use Simply Lemonade— and a splash of half and half. 

Finally, if you want your lemon cream pie cocktail to have more of a “dessert” vibe, consider crushing few vanilla wafer cookies for the rim of your martini glass. This was a suggestion by my friend, Pam, who is wild about both lemon and fancy cocktails. As I was developing this drink, I had invited Pam over for sampling, and we pondered what might be a pretty garnish for such a light, fresh drink. As we sipped and marveled over how much it tastes like lemon cream pie, the idea of a vanilla crust came to Pam, and here we are!

Crush the vanilla cookies.
Strain out the heavy crumbs.
Swipe edge of glass with a lemon.
Roll the outer edge of glass in the cookie crumbs.
Fill glasses with ice to chill.

Warm weather’s a-wasting— let’s get to making this drink, shall we? For each drink, you’ll need two ounces of that lovely limoncello. This may seem heavy handed, but remember that it’s low-proof. An ounce of the whipped cream vodka is next, and then a half-ounce each of the lemonade and half-and-half. Combine all of that in your shaker and give it a little swirl before adding a cup of ice. I’ve learned along the way that it’s best to add ice after all your other ingredients are in the shaker; otherwise, they will not dilute at the same rate.

If you don’t have a cocktail shaker, use a heavy jar with a tight fitting lid.

Give it a solid shake for about 20 seconds, then strain into your prepared glasses and enjoy the rest of summer with a little taste of sunshine!

Lemon Cream Pie Cocktail

  • Servings: 1 drink
  • Difficulty: So Easy!
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This pretty drink is easy to make from simple ingredients. Add an extra touch of dessert by rimming the glass with crushed vanilla wafers!


Ingredients

  • 2 oz. limoncello liqueur
  • 1 oz. whipped cream vodka (see notes for substitution)
  • 1/2 oz. fresh lemonade
  • 1/2 oz. half-and-half
  • A handful of vanilla wafers, crushed (for glass rim, if desired)
  • Thin slice of lemon (for garnish, if desired)

Notes: Whipped cream vodka is a lower proof, flavored sweet vodka, and several spirit companies make a version of it. If you can’t get your hands on it, substitute regular vodka (but only 3/4 ounce), and use a sweetened whipped cream in place of half-and-half. This won’t be exactly the same, but close enough to keep the balance of sweetness without too much harsh alcohol bite.

For non-U.S. readers, half-and-half is a dairy product containing approximately 12% milk fat, somewhere in between whole milk and heavy cream. If you cannot get your hands on it, go with light cream or whipping cream. Milk will be too thin. Be sure to shake the drink really well before straining.

Directions

  1. Prepare glasses by swiping a lemon slice around the outer edge of a cocktail glass, then rolling the outside only through the crushed vanilla wafers. Fill the glass with ice and set aside to chill for about 5 minutes.
  2. Add limoncello, whipped cream vodka, lemonade and half-and-half to a cocktail shaker and give the mixture a little swirl to blend. Add one cup of ice cubes and shake firmly for 20 seconds, or until the outside of the shaker is uncomfortably cold.
  3. Empty ice from glasses and then strain the cocktail into the glass. Garnish with a slice of lemon.

Pomegranate-Amaretto Holiday Spritz

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In all my working days— even those that I spent pitching in for a catering company— I never had a work assignment that involved developing a cocktail. Until now!

The second half of this year has been a wild ride for me, as I assumed a management role of sorts in the company where I’ve been working for the past decade. I’ve been busy since July learning new processes and data systems, tackling the billing records and helping other departments in our parent company learn more about my lesser-known branch of the business. It’s been exciting, exhausting and rewarding all at once.

With these new responsibilities came introduction to new people in the company, including my new direct supervisor, John. We’ve only met online, as he is based in northern California and I’m in central North Carolina, but we connect regularly for one-on-one updates, and he perked up in one of our early, get-acquainted conversations when he learned that I do a food blog. At the end of each monthly meeting, we usually squeeze in a little banter about the most interesting thing I’ve been cooking or shaking up that month. The rest of the department has not met me, though, and I’m told that John has been subject to some teasing by the team. They call me his “imaginary friend!” 😂

That will change this afternoon when I join an online holiday-themed meeting with the whole gang. To help with introductions, John gave me an assignment— spend a few minutes describing my branch of the business, and a few more minutes instructing the team in making a holiday cocktail. So it’s true— my reputation as an amateur mixologist precedes me. I’m good with that!

This cocktail even looks like Christmas!

The drink I’ve prepared is a fun and festive twist on a classic Italian Spritz, and I chose this approach for a few reasons:

  • It’s easy, made with widely available ingredients for a global audience.
  • It’s a good balanced drink— not too sweet or strong.
  • You don’t need fancy bartender tools, as this drink is built right in the glass.
  • It’s simple to sub in lighter ingredients for an alcohol-free version that is every bit as festive and sure to please the non-drinkers at your holiday gatherings.

So, what’s in this cocktail?

The almond and pomegranate flavors give a traditional Spritz a holiday flair.

The flavors in my Spritz are seasonal— tart pomegranate and sweet almond— paired with Aperol, the slightly bitter Italian aperitivo that hits the taste buds like a marriage of grapefruit peel and orange LifeSavers candy. If you are already a fan of Aperol, you’ll love this drink. If Aperol feels a little too bitter for you, then you’ll appreciate the way the amaretto and pomegranate calm it down. Vodka is the primary spirit of the drink, but if you want something lighter, the drink won’t suffer without it.

Don’t forget to garnish! A few pomegranate arils and a slice of orange in the glass will dress it up beautifully for the holidays and make a great impression! You know that I’m obsessed with fancy ice, too, and here I’ve found an easy way to make them extra festive, with orange slices, whole cranberries and a rosemary sprig frozen inside! My ice mold is made by True Cubes, but this trick should work with any silicone ice mold.

Don’t underestimate the wow factor of a thoughtful garnish!

Finally, this drink is topped off with sparkling water or seltzer because everything feels fancier with bubbles. If you’re in the mood for a stronger topper, go with Prosecco, as with the classic Spritz. I personally think it’s just right with seltzer, especially one flavored with blood orange. 😋

Can I get a no-booze version of this pretty drink?

Absolutely! The great thing about a drink made with fruit flavors is that it’s very adaptable to a no-alcohol or “zero proof” version. 

This drink received rave reviews from non-drinkers at our house!

To maintain the good balance of sweet, tart and bitter, I’ll shift the ratio of ingredients slightly. Use non-alcoholic orange bitters to replace the Aperol and orgeat, an almond cordial syrup, as a stand-in for the sweetness of Amaretto. Freshly squeezed citrus is perfect here, and the pomegranate juice brings a little tartness. There’s no need to “replace” the vodka, which doesn’t have much flavor on its own. But if you’d like a little bite or tingle on the tongue, I have a trick for that, too. Tonic water!

The same flavors, but rearranged for a zero-ABV drink.

These alcohol-free ingredients are easy to find online or in the mixers section of a larger supermarket. You might also amp up the bitter orange flavor by crushing a piece of orange peel in the bottom of the glass. To give the drink a little “bite’ that you would otherwise have in a spirited cocktail, top it off with tonic water rather than seltzer.

Cheers!

For your holiday enjoyment, two click-to-print recipe cards are available below, one for each version of my holiday Spritz. For readers abroad, I’ve estimated the measure amounts in milliliters. Feel free to adjust to taste!

Pomegranate-Amaretto Holiday Spritz

  • Servings: 1 cocktail
  • Difficulty: Easy
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This cocktail is a festive, seasonal twist on a classic Aperol Spritz. The drink can be built right in the glass, and a garnish of fresh fruit is a beautiful finish!


Ingredients

  • 1.5 oz vodka (40ml)
  • 1 oz Aperol (25ml)
  • .5 oz pure pomegranate juice (15ml)
  • .25 oz amaretto or other nut liqueur (10ml)
  • 2 oz. seltzer (or Prosecco, for a stronger drink)(50ml)
  • Pomegranate arils and fresh orange slice for garnish

Note: Hazelnut or pistachio liqueur would be an interesting substitute for the amaretto in this cocktail. If nut allergies are a concern, consider adding something with a touch of vanilla or ginger for an extra little something.

Directions

  1. Measure vodka, Aperol, pomegranate juice and amaretto into a large cocktail or wine glass. Stir gently to mix.
  2. Add ice and top off the drink with seltzer. Give it a quick little stir to activate the bubbles. Add garnish as desired.

No-alcohol Pomegranate-Almond Holiday Spritz

  • Servings: 1 drink
  • Difficulty: Easy
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The seasonal flavors of pomegranate and almond give this drink a festive feel without any of the consequences of alcohol! Look for orgeat and alcohol-free orange bitters online or in the mixers section of a larger supermarket.


Ingredients

  • 1.5 oz. freshly squeezed orange juice (40ml)
  • .75 oz. pomegranate juice (20ml)
  • .25 oz. orgeat (almond cordial syrup)(10ml)
  • .25 oz. non-alcoholic blood orange bitters (10ml)
  • 2 oz. seltzer (or tonic water, for a drink with more “bite”)(50ml)
  • Pomegranate arils and fresh orange slice for garnish

Note: If you cannot find the orgeat, consider using almond syrup, similar to what is used in fancy coffee shops. In a pinch, you can replicate the orange bitters by crushing a piece of fresh orange peel in the bottom of the glass before mixing the other ingredients.

Directions

  1. Measure orange juice, pomegranate juice, orgeat and bitters into a large cocktail or wine glass. Stir gently to mix.
  2. Add ice and top off the drink with seltzer or tonic water. Give it a quick little stir to activate the bubbles. Add garnish as desired.

Summer Tomato Water Martini

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The truth is, I have been fiddling with this martini since before my own garden-fresh tomatoes came to fruition. My first effort was accidental, right after my husband and I had returned from a vacation at the end of last summer. It was good, but kind of a one-off thing and I didn’t give it much thought. Months later, it popped up in my news feed—on Epicurious or Food 52 or, honestly, I don’t know where—and it sucked because it was February or March and I had to improvise because there were no garden fresh tomatoes available. So let me get this out of the way early: do not try this with grocery store tomatoes. Trust me on this.

Fast forward to mid-August, when fresh, homegrown tomatoes are available everywhere, from your own garden or the farmers’ market, and that makes a world of difference. The flavorful liquid that seeps out of those freshly sliced, vine-ripened tomatoes is absolutely begging to be part of a cocktail. If you love summer tomatoes and you are up for a fun martini experiment, this is for you!

I’ve made this cocktail with red heirloom variety tomatoes, yellow tomatoes, vodka and gin.
Try them all to find your favorite!

When the local growers started selling a few heirloom tomatoes at their market stands, I tried this idea again, and it was so much better. The red heirlooms are so juicy and sweet, and the success of this martini twist gave me even more reason to be excited about my own harvest of heirloom and yellow tomatoes. And here we are. 🙂

Regardless of the type of tomato you use, the unique sweetness and acidity will add an exceptional brightness to a martini. I have tried this with both gin and vodka, and a variety of spirit-to-vermouth ratios. It’s good many different ways, so my recommendation is to try it yourself to find the balance that is perfect for you. My personal favorite (at least this week) is made with top-shelf vodka, in a 4-to-1 ratio with dry vermouth, no bitters and at least 1 part seasoned “tomato water.” A full description with amounts is at the end of the post, in a click-to-print recipe card.

But for now, watch to learn:

Wash and slice a ripe, room-temperature tomato (or several, depending on what you need them for) and arrange the slices on a plate. Sprinkle with a fair amount of sea salt and freshly cracked pepper (don’t skip this!) and walk away for about 15 minutes. What you’ll find when you return is a plate full of beautifully seasoned tomato water underneath the slices. Use the tomatoes for whatever you wish—a tomato sandwich, perhaps—but don’t toss that tomato water! Carefully pour it off into a shot glass or small bowl, grab your martini fixins and chill down your glass with ice and water.

These are the same Lemon Boy tomatoes I used in my Zucchini & Yellow Tomato Pizza.
Slice, season and wait.

Measure your vodka (or gin) and vermouth into a cocktail shaker or mixing glass. Add the tomato water to taste. I have discovered that you need at least a tablespoon to really savor the flavor it adds to the drink. If you see excess moisture on top of your tomato slices, drain that off into the mixing container as well. Add a generous cup of ice cubes and shake or stir to chill the cocktail.

Measure your martini base ingredients as usual. For this martini variation, I found that I prefer vodka to gin.
Extra moisture lingering on your tomatoes? Drain them off into the mix!
Shake or stir, your choice. Mix for about 20 seconds to fully chill the cocktail.
Strain into your chilled cocktail glass and garnish as desired.

Empty the ice water from your chilled glass, and immediately strain the martini into the glass. Garnish with a pickled cocktail onion or olive, and a small piece of tomato if you wish.

Cheers to summer!

Summer Tomato Water Martini

  • Servings: 1 cocktail
  • Difficulty: average
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This super-simple twist adds a bright, fresh, summery flair to an otherwise classic martini cocktail, and I have found myself slicing up tomatoes just so I can make another one.

Ingredients

  • 1 ripe, garden fresh tomato (any variety, but heirloom is best)
  • Sea salt and freshly ground black pepper
  • 2 oz. good vodka (I have used Grey Goose and Ketel One with terrific results)
  • 1/2 oz. dry vermouth (my fave here is Dolin)
  • 1/2 to 3/4 oz. seasoned tomato water
  • 1 cup ice (for mixing)
  • Pickled cocktail onion, olive and/or piece of tomato (for garnish)

Directions

  1. Slice tomato and arrange the slices on a plate or shallow bowl. Season with salt and pepper and let rest about 15 minutes. Chill martini glass with ice and cold water.
  2. Add vodka and vermouth to a cocktail shaker or mixing glass. Transfer the tomato slices to another plate, or use them in a salad or sandwich. Drain the remaining tomato water into a small bowl or shot glass. Measure at least one tablespoon of it into the cocktail glass. Add ice and shake or stir until chilled.
  3. Empty ice water from the chilled glass. Strain the cocktail into the glass and garnish as desired.
  4. Repeat at least twice per week until all the tomatoes are gone.

Once in a Blue Moon (a cocktail for Halloween 2020)

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We have reached the end of October 2020 to find it almost the same as it began—with too many political ads, too much strife and worry, and a big fat full moon in the sky. Yep, this month has graced us with two full moons, beginning with the Harvest Moon on Oct. 1 and ending tomorrow with another full moon. This one bears distinction as a “blue moon,” not in reference to its color, but the fact that it is the second full moon in the same month.

A full moon on Halloween is an event that happens about every 19 years, but it isn’t always visible as “full” in every U.S. time zone—this time it is, and the last time that happened was 1944, just shy of the end of World War II. Maybe we are nearing the end of our current madness as well. One can dream. Oh, and there’s this:

Does anybody really know what time it is?

This weekend is also a return to standard time in most of the U.S., so we will have an extra hour to ponder the unusual things that supposedly happen underneath a full moon—you know, more crime, more accidents, more babies being born. Most of those examples are wives’ tales, by the way, myths that are perpetuated by the mere fact that we already believe them, so they must be true (psychologists call this confirmation bias). Except the last one, as there is some data to support the notion that more babies really are born under a full moon. It has something to do with extra gravitational pull.

Science also assures us that the moon affects the ocean tides (I’d give anything to be back at the beach this weekend), and on that note, there’s also whispering among the scientific community suggesting that scores of coral species will be “getting busy” in the Great Barrier Reef this weekend, and that sea turtles also are waiting for the full moon high tide to ride ashore and lay their eggs. Let’s combine that with the good news that sea turtles have already been more active because COVID has reduced human activity at the beaches, and we might have an extended sea turtle baby boom. This makes me so very happy. 😊

Whether you’ll be gazing at the moon this weekend, howling at it, wooing a lover beneath it or maybe just sitting around waiting for trick-or-treaters to ring the doorbell, here’s a special cocktail dedicated to the beauty and brilliance of the moon, which feels to me like a promise that life is continuing, despite all we’ve seen this year.

I’ve tinkered quite a bit with this cocktail to achieve a beautiful look and appealing flavor, and the end result is very nice. Flavored with vanilla vodka and Chambord raspberry liqueur, my blue moon cocktail has a subtle sweetness that doesn’t overwhelm. The smallest spoonful of cocktail cherry juice is a like a kiss on the cheek, and I searched the world over (thank you, internet) to find edible shimmer dust that gives it a special, blue moon-worthy glow. With or without the special effects, I hope you will give it a try, or at least enjoy the idea of it, along with the intonations of the incomparable Billie Holliday.

Ingredients

1.5 oz. vanilla vodka (I used Absolut Vanilia)

1 oz. raspberry liqueur (I used Chambord)

1 tsp. cocktail cherry juice (mine are Woodford Reserve brand)

Large ice sphere or whatever kind of ice you have on hand

Instructions

  • I found this giant bottle of shimmer dust online. It’s edible and formulated especially for liquids.
  • I couldn’t resist throwing a little “moonlight” filter on this ingredients shot. As you can see, the shimmer dust isn’t such a giant bottle after all. 🙂
  • My coupe glass and ice sphere are waiting for the magic to happen.
  • This was about five shakes of shimmer dust.
  • I aimed the cocktail stream directly onto the dust to “swirl” it up in the drink.
  • It’s shimmery by daylight…
  • and glowing by night (or, in this case, by black light).
  • Every once in a blue moon, it’s fun to experiment!

Cheers!