Pumpkin Pie Cocktail
oz pumpkin-infused vodka (recipe follows)
oz simple syrup
ginger snap cookies, ground into crumbs
fresh nutmeg, grated fine
Chill a martini glass. Place cookie crumbs in a shallow dish. Moisten outer rim
of chilled martini glass with and coat rim with cookie crumbs by dipping it in
dish. Lift glass, keeping it upside down, and gently remove any crumbs from inside
rim to prevent them from falling into cocktail.
Fill a cocktail mixing glass with ice and add 2 oz of pumpkin-infused vodka. Add
simple syrup. Shake vigorously until well chilled. Strain into prepared martini
glass. Top with whipped cream and freshly grated nutmeg. Makes 1 serving.
small (3-4 lb) organic sugar pumpkin
fresh vanilla bean pod
To make infusion, cut pumpkin in half and remove pulp and seeds from inside (do
not discard). Slice pumpkin into long strips and remove outer skin with a sharp
knife, then cut pumpkin flesh into small pieces approximately ½-inch thick.
Place half of sliced pumpkin into a 2-litre jar with a tight-closing lid. Make
an incision down length of vanilla pod, then insert it into infusion jar with
pumpkin pieces. Add cinnamon stick, cloves and cardamom pods. Separate pulp from
seeds and put pulp into infusion jar.
Add remaining cubes of pumpkin and fill jar with vodka. Let sit for approximately
2 weeks at room temperature; occasionally stir mixture gently with a spoon. During
infusion time flavour of spices will evolve and a brownish-orange colour will
Once infusion is complete, line a colander with a single layer of cheesecloth
and place it in a large bowl to strain mixture. Press pumpkin with a muddling
stick or back of a spoon.
Re-strain resulting vodka through a new single layer of cheesecloth to remove
sediment. Funnel infused vodka back into an empty bottle and store in refrigerator.
Don't have time to make pumpkin-infused vodka? Try one of these pumpkin-infused liqueurs.