Bourbon Martini with Pumpkin Shrub Syrup

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 truly celebrate the pumpkin harvest than with a Pumpkin Bourbon Martini!

Jump to: RECIPE | Homemade Shrub Syrup | More Craft Cocktails

This post may contain affiliate links. As an Amazon Associate, I also earn from qualifying purchases. You can read our disclosure information here– 

Homemade Pumpkin Shrub Syrup:

We used several of the “Cinderella” (aka Rouge d’Temps) pumpkins to make a Fall shrub syrup in the kitchen, and then leveled up the cocktail with a premium bourbon. Our favorite bourbon comes from Flaviar, but you can use any of your favorites.

Here are the simple directions in case you want to make your own shrub syrup to add to your pumpkin martini:

1. Heat together equal parts of  cooked pumpkin, apple cider vinegar, brown sugar until sugar dissolves.
2. Add some of your favorite pumpkin spices to the pot (use whole spices, not powdered).  
3. 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.
4. Strain and enjoy. Vinegar and sugar are preservatives, so it should keep for 3-4 months at least.

More Craft Cocktails

Unique Martinis can be made with any number of shrub syrups or simple syrups.

If you want to make your own drink syrups from fresh fruits or vegetables, these detailed directions on making either shrub syrups or simple syrups should help.

Here are examples of three of my favorite martinis using homemade drink syrups :

Like this recipe? It helps me out greatly if you leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below and maybe even leave me a quick comment too!

Pumpkin Martini

A scrumptious pumpkin martini made with a shrub syrup to welcome in Fall. Directions for a DIY shrub syrup included

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Servings 1

Calories 209

Author Dorothy Stainbrook

Equipment

• Cocktail Shaker
• small plate for rimming sugar

Ingredients

1x2x3x

• 1 lemon cut into wedges
• maple sugar for rimming glass
• 2 ounces bourbon
• 1 ½ ounces pumpkin shrub syrup (see notes for DIY syrup)
• ½ ounces vanilla liqueur
• 2 dashes orange bitters

Instructions

 

• 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.
  1 lemon, maple sugar for rimming glass, 2 ounces bourbon, 1 1/2 ounces pumpkin shrub syrup, 1/2 ounces vanilla liqueur, 2 dashes orange bitters
• Shake until chilled (about 10 seconds), and strain into the maple-sugar-rimmed glass.

Notes

To make your own Pumpkin Shrub Syrup:

• 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.

Nutrition

Calories: 209kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 238mgFiber: 4gSugar: 8gVitamin A: 6642IUVitamin C: 59mgCalcium: 39mgIron: 1mg

Did you make this recipe?If you tried this recipe, please give it a star rating! To do this, just click on the stars above. Comments are always helpful also and I respond to all of them (except rude ones)

Here is a short “how-to” video for mixing the pumpkin martini, with a guest reading (the husband) of the James Whitcomb Riley poem, “When the Frost is on the Punkin”.   Enjoy them both!