We all knew it was coming. As much as one wants to avoid the cliché, you can’t. So I ventured into the land of the flavored martini this week. Most recipes call for vanilla vodka, pumpkin purée, pumpkin spice syrup and a few other additives to taste. But they all seem to have something missing to me: Infusiasm. So I did a bit of experimenting and came up with my own twist on what seems to be the more popular form of the Pumpkin Pie Martini.
Pumpkin Pie Martini
2 ounces pumpkin spice-infused vodka
1 ounce half and half (or milk)
1 ounce brown sugar-cinnamon simple syrup (recipe below)
Dash of crème de cacao (light)
– combine ingredients in cocktail shaker with ice
– shake vigorously
– double strain into chilled coupé glass
Garnish: pumpkin spice rim, whipped cream (optional), top with fresh nutmeg
**brown sugar-cinnamon simple syrup**
(i) 1 cup light brown sugar: 1 cup water:1 cinnamon stick
(d) bring water to boil; dissolve sugar in water, stirring frequently; add cinnamon stick and simmer for 5-8 minutes; remove from heat, let cool; strain into clean container
I initially used half and half cause I’m not a big fan of milk (long story), but both work well in this case. If you’re an avid coffee drinker (or cocktail enthusiast) you know the difference each provides so they are different drinks, but equally good. As always, I am still working to perfect it so questions, concerns, suggestion, criticisms, etc., hit the comments below.