Hot Cherry Pie Cocktail

Cherry, vanilla and amaretto give this cocktail all the flavors of a hot-from-the-oven cherry pie. The whipped cream and pie crust crumble make it as pretty as it is tasty.

Flavorful Cherry, Vanilla and Amaretto Cocktail

Flavorful Cherry, Vanilla and Amaretto Cocktail

To create this scrumptious treat, heat the cherry juice in a small saucepan over medium heat or in the microwave. Then, pour the heated cherry juice into a small cup, and add the liquors. Stir gently to combine. Finally, top with whipped cream, pie crust crumble, and a maraschino cherry. Tip: to make the pie crust crumble, roll pie dough into a thin sheet (about 1/8” thick). Place the rolled dough on a baking sheet lined with parchment paper or a silicone mat. Bake at 425˚F for 8-10 minutes or until lightly browned. Cool completely on the baking sheet, and then break into small pieces

Photo by: Sam Henderson

Sam Henderson

Ingredients

  • 2-1/2 ounces cherry juice
  • 1 ounce amaretto
  • 1-1/2 ounces vanilla vodka
  • whipped cream
  • refrigerated pie crust
  • maraschino cherry

Instructions:

1: Heat the cherry juice in a small saucepan over medium heat or in the microwave.

2: Pour the heated cherry juice into a small cup and add the liquors. Stir gently to combine.

3: Top with whipped cream, pie crust crumble and a maraschino cherry.

4: To make the pie crust crumble: Place premade pie dough onto a baking sheet lined with parchment paper or a silicone mat. Roll dough into a thin sheet (about 1/8" thick).

5: Bake at 425 degrees Farenheit for 8-10 minutes or until lightly browned. Allow crust to cool completely on the baking sheet, then break into small pieces.

Vanilla Cherry Amaretto Coctail

Vanilla Cherry Amaretto Coctail

Heat the cherry juice in a small saucepan over medium heat or in the microwave. Pour the heated cherry juice into a small cup and add the liquors. Stir gently to combine. Top with whipped cream, pie crust crumble, and a maraschino cherry. To make the pie crust crumble, roll pie dough into a thin sheet (about 1/8” thick). Place the sheet on a baking sheet lined with parchment paper or a silicone mat. Bake at 425˚F for 8-10 minutes or until lightly browned. Cool completely on the baking sheet and then break into small pieces

Photo by: Sam Henderson

Sam Henderson

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