P F Changs and the Key Lime Martini

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by Bridget Eileen - Writer in Providence, Rhode Island 

The following post was originally posted on one of Bridget Eileen’s old blogs: In the Pines, Neophyte Poetics, Bridget Eileen’s Commonplace Book, Dreaming Bridge Designs or A Vegetarian Notebook. They aren’t all fancy with photos and subheadings and search descriptions, or even that much content, sometimes. They’re here for posterity, because it’s fun to read the archives!

I got to go to P F Changs and get a Key Lime Martini this weekend. That drink is its own dessert and I crave it always, so I did some digging and found key lime martini recipes then made some tweaks to get the P.F. Chang's taste.

Graham cracker pie crust or cookies, crumbed (for rimming the glass) [don't use actual graham crackers, too crunchy]
2 lime wedges
6 tablespoons (3 ounces) vanilla flavored vodka
1/4 cup (2 ounces) key lime liqueur (recommended: KeKe Beach Key Lime Liqueur)
1 1/2 tablespoon pineapple juice
1 1/2 tablespoon coconut milk
1 1/2 tablespoon heavy cream
Ice cubes

Chill the glass by filling it with ice then water. Begin preparing the rest of the drink and let the glass sit.

Combine the vanilla vodka, key lime liqueur, pineapple juice, coconut milk, and cream in a shaker. Fill the shaker half full with ice and shake until well blended.
Empty out the chilled glass. Have graham cracker crumbs in a shallow dish. Rub a lime wedge around the edge of a martini glass and roll the edge in the graham crumbs.Pour into prepared martini glass, garnish with a lime wedge and serve immediately.

Not that I need a reason to go to P. F. Chang's but I do have a legitimate excuse: I am an ambassador to Boston for my friends from Maine. (And vice versa in Maine with non-Maine friends.)

Some Lewiston people came down to see "Wicked" and then I met them for din-din. ("Wicked", by the way, is wicked good. I didn't see it with the Lewiston people. I saw it when work took us to say "thanks for launching the website, folks.") I suggested we meet up at PF Chang's for dinner.

That was an almost 2 hour wait as well because all of the Saturday matinées get out at the same time. Every restaurant in the area was crowded, though, so we waited. And the result was as delicious as ever.


For drinks I had Spanish red (don't remember name but I liked it), a ginger beer and the deliciousity of the key lime martini.

We had the kung pao shrimp - delicious-est of them all - mao po tofu, garlic spinach, and the three meat entree, which I didn't have, of course. Also we had the appetizer sampler and the tofu lettuce wraps, which is my absolute most favorite thing ever.

Highly recommend it.