ALEXANDRIA: Cocktails From Pie to Pi at Bastille

The Bundevara Bundevara

From Pie to Pi

Bastille Offers Pie Inspired Cocktails for the Season

Autumn means the weather is getting cooler, the holidays are coming and seasonal desserts abound. Executive pastry chef/owner of Bastille Michelle Poteaux inspired her bar aficionados Casey Chapman and Lorraine Crilley to create cocktails based on one of fall’s favorite dishes—pie. 
“As cooler weather rolls in, I remember my mom baking and filling our house with the smell of pie,” Chef Michelle said, “so I decided it would be fun to challenge my Bar staff to invoke that memory at the bar, with a series of cocktails inspired by pies. Casey and Lorraine took the ball and ran with it—coming up with these great drinks.”

Casey and Lorraine concocted five of these dessert-inspired cocktails that will be offered at the bar and in the restaurant all season long—all that’s missing is the crust.

The Bundevara Bundevara is a Croatian pie that is usually made with Pumpkin. Casey always loved sweet potato pie, though, and that was the variation his aunt used to bring to every Thanksgiving. He especially loved the slightly crispy, blackened “crust” on top, which she learned was made by mixing bourbon with brown sugar and brushing the top. Bastille is recreating those flavors by making a simple syrup with raw sugar, and infusing it with organic sweet potato puree, cloves, and nutmeg. We then combine this syrup with Bourbon, Don Ciccio Mandarinetto, and Tuaca. $9

The Tarte Tatin Gingembre. Inspired by the caramelized apple flavors of a traditional French Tatin, this drink brings together El Dorado Five Year Rum, with Domaine de Canton Ginger liqueur, apple butter, and sparkling cider. $10

The Mississippi Mudbottom

The Mississippi Mudbottom The dark rum and cocoa flavors, with a layer of creamy sweetness, were always a perfect pairing for an after dinner cup of coffee. So Casey brought all of the flavors into one glass, with Bailey’s Irish Cream, Godiva White Chocolate Liqueur, and Crème Chantilly, all floated on a bed of Kahlua. $12

Cherry Chiffon Chiffon Pie has long been an American staple. Though it is usually made with Lemon, Lorraine’s favorite was always Cherry Chiffon in a chocolate crust. To bring those flavors to guests, but still keep it light enough for a cocktail, they are combining Tito’s vodka with Godiva White Chocolate liqueur, cherry juice, Cherry Heering, and Bailey’s. $12

Finally, because Casey is a math nerd at heart, and he knows how much Michelle loves tweaking ideas, Bastille offers The 3.14. This ‘Pi’ starts with El Dorado Five Year rum, combined with La Belle Orange liqueur, simple syrup, lime, and orange bitters. It’s 3.14 ounces of autumn refreshment. $9

Bastille is open Tuesday through Saturday from 11:30 am until 10 pm and Sunday 11:30 am until 9pm serving brunch, lunch, dinner and all day dining with café and bar menu offered. The restaurant is located in The Asher at 606 N. Fayette Street in Alexandria, VA

For reservations and further information log into www.bastillerestaurant.com or call 703-519-3776.