Another drink from the Brilliant Mind Of Micah Melton of the Aviary in Chicago!
The name of this one really speaks for itself, no surprises here, this low abv sipper tastes exactly like key lime pie. Enough said. But if you are not familiar with the Aviary from whence this drink has come, you really should get acquainted. The Aviary is a Chicago bar opened by noted Chicago Chef Grant Achatz and his partner Nick Kokonas. These two opened a very famous restaurant called Alinea (also in Chicago) which was featured on the second season of Chef’s Table on Netflix. Achatz is known for his use of Molecular Gastronomy in his cooking and the Aviary has taken the same techniques and applied them to cocktails. While some may think Molecular Gastronomy in drinks is mostly for show, the Aviary has used the techniques in some very surprising and thoughtful ways to elevate the cocktail experience. If you haven’t had a chance to check them out, you should. So let’s get to it, out Christmas Brunch drinkers are anxiously awaiting their beverages.
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Here’s links to the tools I use in this episode:
Barfly Copper Measuring Cup
Barfly Shaking Set
Barfly Hawthorn Strainer
Barfly Fine Strainer
Aviary Holiday Cocktail Book
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Key Lime Mimosa
Ingredients
- 3 oz Prosecco
- 1 oz Sweetened Condensed Milk
- .75 oz Licor 43
- .75 oz Lime Juice
Garnish
- Graham Cracker Grated or crumbled
Glassware
- Irish Coffee Glass
Instructions
- Add 3oz Prosecco to Glass
- Add Sweetened Condensed Milk, Licor 43 and Lime Juice to Tin
- Add Sha,king ice to tin
- Shake for 10-12 Seconds
- Fine Strain into glass, slowly as not to foam up the Prosecco
- Garnish with crumbled or grated Graham Crackers
