Before we left Phoenix, which was a LONG time ago, I was eating at the Cheesecake Factory and I had their Key Lime Martini. It was wonderful! They stopped making them so I went out on a hunt for a recipe that had the same taste. This is literally like drinking a piece of Key Lime Pie! Not kidding at all!
I found a base Key Lime Pie Martini recipe and have adjusted it a tad to make it the way I wanted it to taste. This recipe will easily make two small martinis. To make in a larger batch, double the ingredients.
The key to this key lime martini is the key lime liqueur. I highly suggest a brand called KeKe Beach. It makes this drink for sure. The original recipe called for an additional ounce of vodka but I find that way to strong so I cut it back by one shot.
Start out by combining the graham cracker crumbs and sugar on a plate. Rim the edge of the martini glass with a lime wedge and then roll the edge in the graham cracker/sugar mixture. Chill for 10 minutes.
Combine the vodka, key lime liqueur, pineapple juice, and heavy cream in a glass. Place in a shaker and fill 1/2 way with crushed ice. Shake until well blended and the cream is frothy. Pour and garnish the glass with a lime wedge and enjoy your Key Lime Pie in a glass with a slight kick!
Key Lime Martini
2 Tbsp Graham cracker crumbs
1 Tbsp sugar
2 ounces vanilla flavored vodka
2 to 3 ounces of key lime liqueur, I use KeKe Beach Key Lime Liqueur
2 Tbsp pineapple juice
2 Tbsp heavy cream
crushed ice
Lime
1. Pour the graham cracker crumbs and sugar on a plate and mix up with a fork. Rub a lime wedge over the rim of the glass and roll in the graham cracker crumb/sugar mixture. Chill the glass for about 10 minutes prior to filling.
2. Combine the vanilla vodka, key lime liqueur, pineapple juice, and heavy cream in a glass. Pour over crushed ice in a shaker. Shake until well blended and the heavy cream has become frothy.
3. Pour into the prepared martini glasses, garnish with a lime wedge, and enjoy!
*This recipe is based on Emeril Lagasse’s Key Lime Pie Martini recipe.
