Ewing Young’s Oregon Strawberry & Rhubarb Flavored Vodka is tailor-made for this one. Bright and tart, it brings ripe strawberry and that signature rhubarb snap without needing much backup. Swap the plastic cup for a flaky mini pie crust shell and your Cosmo becomes a tray-ready tart that is mixed, poured and ready to party.
Makes about 12 tarts
INGREDIENTS
Pie Crust
Premade pie dough, enough for 3 standard crusts
Cosmo Gel
3 ounces fresh lime juice
12 ounces Simply Strawberry Juice
4 tablespoons white sugar
2½ to 3 packets Knox Gelatin (17½ to 21 grams)
3 ounces triple sec
6 ounces Ewing Young Distillery Strawberry Rhubarb Vodka
Garnish
Whipped cream, fresh mint, fresh strawberry slices
DIRECTIONS
Tart Shells: Roll the dough and punch out 12 rounds. Press each over the inverted bottom of a muffin tin cup. Cover with parchment and a baking sheet to keep flat. Bake per package instructions and cool completely before filling.
Cosmo Gel: In a saucepan over low heat, whisk together lime juice, strawberry juice, sugar and gelatin until fully dissolved — do not boil. Remove from heat, stir in vodka and triple sec, and adjust acidity to taste.
Fill and chill: Set cooled tart shells on a rimmed baking sheet. Pour about 2 ounces of gel into each shell. Refrigerate for at least 4 hours until fully set. Garnish with whipped cream, strawberry slices and mint just before serving.
