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