Trance

WARNING: Staring at the sticky coffee swirls in this pumpkin spiked shake  may cause fixation.

Ingredients:

Pumpkin ice cream

Kahlua

Instant Coffee

Molasses

Brown rice syrup

Combine ½ tablespoon instant coffee granules with ¼ teaspoon water into small dish and stir until completely dissolved. Add 1 teaspoon each molasses and brown rice syrup to coffee and mix well. Hold red wine glass to the side and slowly turn while using a spoon to drizzle coffe mixture on the inside then set aside. Add 1 cup pumpkin icecream (I used Trader Joe’s) and 3 tablespoons Kahlua to blender. Blend until smooth. Pour into serving glass.

NEXT WEEK: Everything on the Thanksgiving table is free game for my cocktail laboratory in November.

Spicy Rich

Creamy pumpkin pie kicked up.

Ingredients:

Pumpkin puree

Coconut milk

Cognac

Powdered sugar

Nutmeg

Combine 2 tablespoons 100% pure pumpkin puree with 4 tablespoons coconut milk, 3 tablespoons powdered sugar and 1/8 teaspoon nutmeg. Add 2 tablespoons cognac and whisk well over double boiler to warm (place mixing bowl on top of a saucepot of boiling water – the heat from the steam will warm the contents of the bowl – bowl should never come into direct contact with water). Pour into champagne glass and dust with nutmeg.

NEXT WEEK: Trance

Sweet Jack

Not just for breakfast, try this treat inspired by Mama’s pumpkin pancakes.

Ingredients:

Pumpkin spice liqueur

Almond milk

Maple syrup

Vanilla

Mini pumpkin

Carve off top of mini pumpkin and scoop out seeds. Using a large spoon, scrap out inside until smooth.  In  mixing glass add ¼ cup unsweetened almond milk, 3 tablespoons pumpkin spice liqueur, 1 tablespoon maple syrup and ¼ teaspoon vanilla. Stir well and pour into hollowed mini pumpkin then add a straw to serve.

NEXT WEEK: Spicy Rich

Orange Suds

Dress up a cold one with the balanced notes of sweet orange and bitter balsamic.

Ingredients:

Pumpkin Ale

Grand Marnier

Orange juice

Balsamic Vinegar

Orange

Measure ½ cup fresh squeezed and strained orange juice. Place juice and 1 tablespoon balsamic vinegar into small sauce pan. Reduce on medium high heat for 4-5 minutes (this will remove water and leave a thick syrup).  Add 1 tablespoon of reduction and 2 tablespoons Grand Marnier into a pint glass, stir well. Fill glass with ½ cup chilled Pumpkin Ale and finish with an orange wedge garnish.

NEXT WEEK: Sweet Jack

Whipped

All October I am exploring pumpkin in cocktails. Welcome autumn with me.

Subtly sweet with the warming aroma of toasted pumpkin seeds.

Ingredients:

Brandy

Whipping cream

Toasted Pumpkin Seed Oil

Sugar

Add ½ cup heavy whipping cream with 1 teaspoon toasted pumkin seed oil and 2 tablespoons granulated sugar to mixing bowl. Use an electric beater until fluffy. Place 2 tablespoons of pumpkin whipped cream in plastic baggy with corner snipped off. Add 4 tablespoons Brandy to serving glass then squeeze whipped cream through corner hole in baggy in a swirl on top.

NEXT WEEK: Orange Suds