Sipping Pumpkin

Pumpkin Smash

1¼ Frangelico Hazelnut Liquor
1¼ Flor de Cana Grand Reserve
¾ oz. pumpkin puree*

Shake hard with ice and strain out into a martini glass. Garnish with sprinkle of ground clove or nutmeg.

Pumpkin Pie Fizz

2 oz. Demerera-infused Flor de Caña 7 Year Rum
½ oz. fresh lemon juice
½ oz. maple syrup
2 tsp. pumpkin puree*
1 egg yolk
Top club soda

Dry shake then shake with 3 ice cubes and strain into a wine glass. Garnish with star anise.

Pumpkin Martini

2 oz. vanilla infused Russian Standard Vodka**
½ oz. cream liqueur
½ oz. pumpkin puree*

Pour the cream liqueur and vodka into a shaker filled with ice. Add the pumpkin puree. Shake again. Strain into a chilled cocktail glass.

*To make make pumpkin puree:
Take 1 pumpkin, cut in half, scoop out the seeds and stringy stuff, lie face down on a foil or baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh, and puree in blender along with 2 Tbsp of ground cinnamon, 1 Tbsp of ground ginger, 1 Tbsp of ground cloves and 16-28 oz of simple syrup (can be adjusted according to desired sweetness). Store in the refrigerator. Freeze what you don't use.

** To make vanilla-infused Russian Standard Vodka:
For every 750ml bottle of Russian Standard, add a couple of vanilla bean. Allow to infused in an airtight container for 24 hrs. Fine strain beans and re-bottle. Store in refrigerator.

Pumpkin Fever

2 parts Bols Pumpkin Smash
1 part Sailor Jerry Rum
¼ part cream
¼ part milk

Shake with ice and strain into a sugar-rimmed, chilled martini glass. Sprinkle with fresh ground cinnamon.

Spiced Pumpkin Martini

2oz Spiced Pumpkin Infused Belvedere*
1 oz puree*
1 oz spiced syrup
1 small piece of fresh ginger

Muddle ginger with the syrup in the base of a cocktail shaker. Add pumpkin infused Belvedere and shake with cubed ice. Garnish with a slice of ginge.

*Spiced pumpkin infused Belvedere

Roast 500g peeed pumpkin (braised with honey) at 200C for 45 mins. Remove from oven and place into a small saucepan with bay leaves and cover with 200g of water. Bring to the boil and simmer for 1 hour. Remove the bay leaves and blend with 500g of Belvedere Vodka. Pass through a muslin cloth to remove pulp and use. Keep refrigerated.

Smashing Pumpkin

Served at 10 AK, New York
1 ½ oz.Svedka Vanilla
¾ oz. whole milk
¼ oz. simple syrup
1 tsp. pumpkin pie spice
¼ tsp. fig jam

Shake and strain into a martini glass. Garnish with ground nutmeg.

Grey Goose La Poire Sake Nog

1 1/2 parts Grey Goose La Poire Flavored Vodka
1 tablespoon roasted pumpkin or canned pumpkin puree
3/4 part sake
2 parts rice milk
1/2 part agave nectar

Heat rice milk in a small pot or microwave until warm. Add remaining ingredients and stir well, heating to desired temperature. Garnish with star anise powder.

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