Well, the “frost is on the punkin” so we harvested all of our pumpkins and squash last week. While pumpkin pies and squash & sausage dishes are great, there is no better way to celebrate the pumpkin harvest than with a Pumpkin Martini.
DIY Pumpkin Shrub Syrup:
We used several of the Cinderella pumpkins to make a fall pumpkin shrub syrup in the kitchen. If you want to make your own…
- heat together equal parts of cooked pumpkin, apple cider vinegar, brown sugar and some of your favorite pumpkin spices.
- If using whole spices, bring the mixture to a quick boil and then turn off the heat, cover and let the spices infuse for 1/2 hour up to several hours.
- Strain and enjoy. Vinegar and sugar are preservatives, so it should keep for 3-4 months at least.
More detailed directions for making your own shrub syrups can be found here.
Recipe for the Pumpkin Martini:
- 1 lemon, cut into wedges
- maple sugar for rimming glass
- 2 oz. bourbon
- 1 1/2 oz pumpkin shrub syrup
- 1/2 oz vanilla liqueur
- 2 dashes orange bitters
Rim the glass with a lemon wedge and dip the rimmed glass into maple sugar. Into a shaker full of ice, add the bourbon, the pumpkin shrub, the vanilla liqueur and the bitters. Shake until chilled (about 10 seconds), and strain into the maple-sugar-rimmed glass.
Here is a short “how-to” video for the drink, with a guest reading of the James Whitcomb Riley poem, “When the Frost is on the Punkin”. Enjoy them both!