3 Pumpkin Cocktails to Celebrate Fall

October 3, 2018 Updated: October 3, 2018

The ever-versatile pumpkin has a place in dishes from soups and pastas to quick breads and ice cream. Why not cocktails, too?

Here are a few pumpkin cocktail recipes to help you toast the season.

Jack and Sally

  • 1 1/2 ounce Montelobos Mezcal
  • 3/4 ounce fresh lime juice
  • 1/2 ounce cinnamon syrup
  • 1 bar spoon of pumpkin butter
  • Fresh egg white
  • Shaved nutmeg

Combine the mezcal, lime juice, cinnamon syrup, pumpkin butter, and egg white into a shaker and shaker for 10 seconds without ice (to foam the egg white). Add ice and shake vigorously. Double strain into a coup glass. Garnish with fresh shaved nutmeg.

Recipe courtesy of Nickel & Diner, New York City

The Great Maple Pumpkin

  • 1 1/2 parts Sugar Island Spiced Rum
  • 1 part Maker’s Mark Bourbon
  • 1/2 part maple syrup
  • 1 egg white
  • 1 part Pedro Ximénez Sherry
  • 1 spoonful pumpkin puree  
  • 1 part cream (or half and half)

Combine all ingredients and dry shake, add ice and shake again; strain in a lowball and garnish with pumpkin spice.

Recipe courtesy of Cody Goldstein, founder of Muddling Memories

Oh My Gourd


  • 1 ounce cognac (VS)
  • 1/5 ounce dark rum
  • 1/5 ounce sweet vermouth
  • 1/5 ounce pumpkin spice syrup (recipe below)


  • 1/5 ounce heavy whipping cream
  • 1/2 ounce pumpkin spice syrup


  • Pumpkin rind
  • Pumpkin spice seasoning (ground)
  • Sugar in the Raw

Shake cocktail and crème separately in tins. Strain cocktail over crushed ice, top with crème to create a layered effect. To garnish, mix ground pumpkin spice and Sugar in the Raw and coat the inside of the piece of pumpkin rind. Torch with a Bernzomatic torch until caramelized. Place garnish on cocktail.

Pumpkin Spice Syrup

  • 1/2 cup fresh pumpkin puree
  • 1/2 cup granulated sugar
  • 1 vanilla bean (or substitute 1/2 teaspoon vanilla extract)
  • 10 whole cloves
  • 1 cinnamon stick
  • 1 whole star anise
  • 1/2 teaspoon ground cardamom

Add all ingredients to a small saucepan over low heat. Bring to a simmer and let simmer (stirring occasionally) for 10 minutes. Turn off the heat and allow the mixture to steep until cool. Strain.

Recipe courtesy of Arbella, Chicago