3 Pumpkin Cocktails to Celebrate Fall

Jack and Sally. (Courtesy of Nickel and Diner)

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

Cocktail:

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

Crème:

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

Garnish:

• 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