Cointreau, an orange flavored liqueur and the original French triple sec, is a great opportunity for adding the perfect shade of color to your pumpkin cocktails. Its awarded recipe has been a family secret for the past 150 years!
1 oz. Cointreau
1 oz. fresh lemon juice
1 bar spoon pumpkin butter
4-5 oz. Pumpkin Ale
Add Cointreau, lemon juice, pumpkin butter and ice to a mixing glass. Shake and fine-strain over ice in a highball glass. Top with beer and garnish with fresh grated nutmeg.
Bourbon Pumpkin Pie Milkshake
(Makes 2 shakes)
2 cups vanilla ice cream
1/2 cup milk
1/4 cup cream or half and half
1 tablespoon vanilla extract
2/3 cup pureed pumpkin
1/2 tablespoon pumpkin pie spice
1/3 cup graham cracker crumbs
2-3 ounces of bourbon frosting + sprinkles (or cinnamon sugar) for glasses
Add all ingredients to a blender and mix until combined. Rim glasses with a light coating of frosting then dip in sprinkles. Pour in shake and sprinkle cinnamon on top. Top with whipped cream if desired. Serve!
2 oz Jack Daniels
1 oz Monin pumpkin spice syrup
Fresh squeezed orange
Shake & pour. Dust rim with Cinnamon.
Pumpkin Pie Cocktail
from Three Blind Mice, CA
1 ½ ounce Captain Morgan spiced rum
¾ ounce Fulton’s Pumpkin Harvest liquor
1 ounce roasted squash or pumpkin puree
1 ounce brown sugar stock syrup
½ ounce bar cream
Cinnamon sugar for rimming
Combine first four ingredients in an ice-filled shaker cup. Shake well and strain into a chilled glass which has been rimmed in the sugar mixture.
To make the brown sugar stock syrup: dissolve equal parts of light brown sugar and filtered water, strain and chill.
To make the bar cream: Combine 2 parts heavy cream and 1 part half and half. Shake well to combine.
To make the cinnamon sugar: Pulse 3 ounces granulated sugar with ½ teaspoon of Vietnamese ground cinnamon
Some recipes call for a pumpkin or squash puree. You can make this by following a recipe courtesy of Three Blind Mice.
To make the roasted squash/pumpkin puree: Cut a sugar pumpkin or butternut squash into equally sized pieces (with seeds and skin on). Wrap pieces in foil and bake in oven until soft. Allow the pieces to cool then scoop the flesh out. Discard the seeds (or save to eat separately!) and skin. Puree the mixture with sugar and water and pass through a fine sieve.