Lemon Meringue Pie’tini cocktail recipe

With its puff pastry filled with tart lemon cream and topped with a fluffy meringue, the lemon meringue pie is a culinary icon that’s hard to beat. Unless, of course, you’re talking about the booze-infused liquid version, which gets our number-one vote every time. And so we bring you the Lemon Meringue Pie’tini.

Created by mixologist Michael Waterhouse in New York City, the Lemon Meringue Pie’tini is a close cousin to the Lemon Drop or Whiskey Sour, with a creamier cloud-like float and biscuity-coated rim. And we all know the real star of the show is that zesty golden fruit we just can’t get enough of. 

Lemon is one of the most common ingredients in cocktails, adding bright, citrusy notes and a refreshing zesty finish. In essence, lemon is the bartender's secret weapon, adding a touch of zippiness to classic and contemporary cocktails alike. Its ability to balance flavours, enhance aromas and preserve freshness makes it an indispensable ingredient in the world of mixology. Here, the hero base of tangy limoncello, topped with a creamy shaken layer with a sweet buttery biscuit rim, transforms this sweet and sour lemon meringue masterpiece into an unforgettable cocktail delight. Drink-thusiasts can now have their cake and drink it, too.

Highlighting the zingy Italian lemon liqueur, this decadent limoncello number ticks all the flavour boxes. But the Lemon Meringue Pie’tini is also a great base cocktail if you feel like getting a little more adventurous with your tastes and textures.

The rich and syrupy base is sipped through a fluffy creamy top in our classic recipe, but feel free to re-mix it your way. Citrus fan? Dial up the complex spirited notes of lemon by using a citrus-infused spirit like gin or vodka alongside the limoncello (but just know this will also dial up the alcohol content). If that’s still not zippy enough for you, a dash of fresh lime juice can create the perfect Lemon Lime Pie’tini. 

Love the hints of vanilla and cream, and want to create an even more meringue-like edge? Add a frothy foamy top by popping egg whites in your dry shake to create an even smoother velvety drink. Rum can also add a gentle ‘island holiday’ note to this cocktail, making it a little sweeter and more robust than the original. Feeling fruity? Nix the biscuit rim and add a splash of raspberry liqueur to elevate the sweet ‘n’ sour element (and don’t forget to pop a fresh raspberry on top as a garnish). 

With its full flavours and silky mouthfeel, this cocktail is as delicious as it is versatile, so don’t be afraid to play around with different ingredients.