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    Categories: Social Life

Pumpkin Inspired Cocktails


Pumpkins are a fall staple. They are used for decorations, desserts, and drinks. Why not add a new twist to your fall celebrations by adding pumpkin flavored cocktails?!

Halloween and Thanksgiving are perfect times to add pumpkin to your plate. Some people just can’t get enough of the stuff. Add some festive flavor to your liquor cabinet this season and impress your guests with these pumpkin cocktails.

I was lucky to receive Pinnacle® Pumpkin Pie Vodka to try out an assortment of these recipes. Pinnacle® offers more than 30 fun flavored vodkas featuring many dessert and fruit flavors. This particular flavor is offered for a limited time only from now through December.

You don’t have to be a fan of pumpkin pie in order to enjoy this spirit. Enjoy on the rocks, a shot, or as a part of one of these lovely cocktails.

Pumpkin Pie Ale

1 part Pinnacle® Pumpkin Pie Vodka

3 parts Ginger Ale

Build over ice in a highball glass. Garnish with a lemon wedge.

Thanksgiving Cider

1 part Pinnacle® Pumpkin Pie Vodka

3 parts Apple Cider

Splash Club Soda

Build in order over ice in a tall highball glass. Garnish with a lemon wedge.

Halloween Brew

1 part Pinnacle® Pumpkin Pie Vodka

2 parts Fresh Orange Juice

1 part Cranberry Juice

Serve chilled in a martini glass. Garnish with a cherry.

Fall Berry Pie Infusion

1 part Pinnacle® Pumpkin Pie Vodka

3 parts Cranberry Juice

Splash Club Soda

Build in order over ice in a tall highball glass. Garnish with a lemon wedge.

Visit www.pinnaclevodka.com to check out the other great flavors Pinnacle has to offer as well as additional recipes. If you aren’t sure where you can purchase any, use the product locator to find a store near you or order online.

Follow to the next page to find pumpkin inspired martinis!


Pumpkin Pie Martini

3 oz. vanilla vodka

3 oz. crème de cacao liqueur

1-1/2 oz. Coffee-mate Seasonal Sugar Free Pumpkin Spice

1 graham cracker, crushed (optional)

Honey (optional)

Place graham cracker crumbs in a shallow plate. Lightly rub a small amount of honey around rim of glasses. Invert glasses into crumbs; gently twist so that crumbs coat rims. Fill a cocktail shaker halfway with ice. Add vodka, crème de cacao and Coffee-mate and shake well. Strain mixture into prepared glasses.

Pumpkin Pie

from Brasserie Jo, Boston

2 ½ oz Three Olives Vanilla Vodka

1 ½ oz Tito Pepe Fino Sherry

3 oz Pumpkin Butter

½ Teaspoon Grated Nutmeg

Combine the vanilla vodka, the sherry, and the pumpkin butter in shaker. Shake vigorously and strain into martini glass. Sprinkle nutmeg over top of martini.

 

Pumpkin Spice Martini

from Just Restaurant, NJ

Scoop of ice

3/4oz Stoli Vanilla

1/2oz Creme de cocoa white

2 1/2oz milk

In a shaker combine the ingredients. Coat the the rim with cinnamon. Place a cinnamon stick into the martini glass and strain the ingredients from the shaker in the glass.

Pumpkin-tini

from Blue Plate Chicago

2 oz vanilla vodka

1 oz heavy cream

1 oz pumpkin spice syrup

1 TBLS pumpkin pie filling

Graham cracker/cinnamom sugar rim

Pumpkin Martini

1 oz Sailor Jerry Rum

1/2 oz pumpkin spice

1/2 oz Frangelico

3/4 oz vanilla simple syrup

1 bar spoon of pumpkin puree

Nutmeg powder for garnish

Smashing Pumpkin

from Grant Grill, CA

2 oz pumpkin and star anise infused 10 Cane Rum

.5oz Grand Marnier

.75 oz St. Elizabeth Allspice Dram

.75oz Massanez Ginger Liqueur

.75 Saffron Syrup

2-3 Dashes Cardamom Bitters

1 oz ounce fresh Meyer Lemon juice

Shake and strain into martini glass. Rim glass with spice mix of sugar, ground ginger, nutmeg and cinnamon. Float an orange putka pod (wooden pumpkin) in the drink as garnish.

For even more pumpkin cocktails, follow to the next page!


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!

Pumpkin Shandy

 

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!

Jack-O-Lantern

from Beaumont’s Eatery, CA

 

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.

 

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