Available at Butter and Scotch, Brooklyn
Butter & Scotch co-owner Allison Kave says her shop actually came up with a Negroni pie recipe a few years ago for their friends at Ward III, a cocktail bar in Tribeca. “They were starting up a weekly industry night and envisioned serving up slices of the pie alongside shots of the Negroni cocktail,” she says. “We were immediately psyched and started testing recipes, and from there the Negroni Pie was born!”
The base of the pie is Butter & Scotch’s classic all-butter crust, which Kave says helps to offset the bittersweet intensity of the filling. “The custard is based off the key-lime style, made with sweetened condensed milk and egg yolks, with a pinch of salt,” she says. “It was important to us that the pie have all of the components of a Negroni cocktail, so we use equal parts of dry gin, Campari and sweet vermouth in the custard—just like the drink.” And to mimic the orange peel garnish on the cocktail, they top the pie with lightly sweetened whipped cream and some fresh orange zest. She says that the pie, like the cocktail, is a balanced representation of some rather volatile components.
“I think people are really surprised when they take that first bite; it tastes like a Negroni!” she says. “They don’t expect it to be as boozy or as bitter as it is, but that’s what the Negroni is about and we wanted to do right by it. We’re big fans of the cocktail here, and we weren’t interested in just making a pink pie that has a little whiff of bitterness or booziness. If you’re basing an entire pie off a cocktail, it should pack a punch!”