Has any one else noticed the explosion of flavored vodkas on the market? Only a couple of years ago I thought myself pretty clever for making my own basil vodka and my own pomegranate vodka. But now, in any corner “Packy” (that’s what we New Englanders call a liquor store) you can find everything from cookie dough vodka to mango vodka. But I have to say, my favorite find has been toasted marshmallow vodka. It’s pretty fantastic with just a splash of root beer and certainly lovely in a chocolate martini.
Even better, though, it adds a special something to this cherry pie martini – something that turns cherries and alcohol and graham cracker crumbs into pie.
I have been all about fresh cherries this summer. My lips may be permanently stained from eating them by the bucketful. But sometimes a girl needs a bit of variety. And I can’t actually take the credit here, since Jeff, witnessing my cherry obsession, came up with this lovely drink all on his own. As a special treat for me. How sweet is that?
Cherry Pie Martini
Makes 2 drinks
1/4 cup chopped fresh bing cherries
3 ounces toasted marshmallow vodka
1 ounce amaretto (or other almond flavored liqueur)
2 ounces unsweetened plain almond milk
1/4 cup graham cracker crumbs
additional cherries for garnish (optional)
In a cocktail shaker, muddle the cherries, pressing with a spoon to squeeze as much juice as possible from the fruit. Add the vodka, amaretto, and almond milk to the shaker, along with a large scoop of ice. Shake vigorously. Meanwhile, moisten the rims of two martini glasses. Spread the graham cracker crumbs on a flat dish and dip the martini glass rims into the crumbs to coat. Strain the martini into the glasses, adding a few ice cubes to the glass, if you like extra ice. Garnish with a fresh cherry or two and enjoy.