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Since there’s really no better accessory than a cocktail in your hand, each week brings you a tasty adult beverage from one of our favorite drinking establishments, complete with recipe. This week: The Whipped Cream Pie at Yucca Tap Room. Whipped Cream Pie is on tap at Yucca Tap Room, so pull up a stool at the wooden wraparound bar, forget about the run-of-the-mill beers and bourbons and cokes, and order one. This liquid dessert tastes like a boozey cross between coconut milk and homemade French vanilla ice cream topped off with an appropriately alcoholic whipped cream and a cherry. (A would-be front-runner for Chow Bella’s upcoming Pie Social, if only we allowed pies-in-a-glass.)
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there. Recipe after the jump. Ingredients Grab a cocktail shaker, fill it halfway with ice, pour in the vodka, rum and cream, and shake it up. Strain mixture into a martini glass and top with a generous dollop of whipped cream. Add a cherry on top and enjoy! We’re just sad we didn’t have a spoon to scrape up every last ounce of the whipped cream … Although, we doubt our bar mates would’ve minded if we licked the glass clean in this unpretentious joint. Note to the ladies, leave the Louboutin heels at home for this one. Craving more whipped cream vodka? Ask for a Whipped Russian or an Orange Julius. Word is the latter is a dead ringer for the original.
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2 oz. Pinnacle Whipped Vodka
1 oz. Coconut Jack Rum
1 oz. Cream
Dollop of Amaretto whipped cream
