Last week, for Thanksgiving festivities we brought you a profile of several spiced cocktail recipes to add some spark to your festivities with family & friends. This week we’re putting those leftover pumpkin pie ingredients to use with a selection of pumpkin-centric cocktails for the holiday season!
On StumbleUpon, the three most popular pumpkin cocktail recipes for the season are the Hot Chocolate Liquor with Pumpkin, Pumpkin Apple Spritzer and the Pumpkin Apple Martini. We’ve chosen our favorite and included it below!
Check out seven Holiday Pumpkin Cocktails recipes for your holiday festivities!
Holiday Cocktails: Pumpkin Cocktail Recipes
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Spiced Pumpkin Cider
Created by Micaela Piccolo, Distilled (NYC)
2 oz. Brugal 1888
Spiced Pumpkin Cider (recipe below*)
In coffee mug, add Brugal Rum and spiced pumpkin cider. Mix and serve, sprinkle cinnamon on top.
*Pumpkin Cider
Ingredients:
• 1 cup pumpkin puree (not pumpkin pie mix)
• 2 1/2 cups apple cider
• 1-1/2 teaspoons pumpkin pie spice
• Cinnamon stick
1. In a large pot, mix together the pumpkin puree, the pumpkin puree, apple cider, pumpkin pie spice and the cinnamon stick. Bring mixture to a boil then reduce heat to low and simmer for at least 20 minutes. *Note, this comes out thicker than traditional cider since it's made with pumpkin puree. For a thinner beverage, add more apple cider or water while you prepare it.
2. Strain the mixture through a mesh strainer to remove clumps and cinnamon stick. Serve warm.
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Pumpkin Spice
2 oz. SKYY Infusions Ginger
0.5 oz. Lime Juice
1 oz. Pumpkin Puree
Splash of Honey Water*
Slice of Fresh Ginger
Combine all ingredients except ginger slice in a cocktail shaker with ice and shake vigorously. Strain over fresh ice into a Collins glass. Add long slice of ginger into glass lengthwise for garnish.
*Honey Water is made using equal parts honey and water.
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Sauza Hot Pumpkin Spice Tequila
1/4 cup Sauza Blue Silver 100% Agave Tequila
1 1/2 cups Freshly Brewed Hot Coffee
3/4 cup Cream
2 tbsp. Torani® Pumpkin Spice Syrup
1/4 cup Sugar
1 tsp. Vanilla Extract
1/2 tsp. Cinnamon
1/2 tsp. Pumpkin Pie Spice
Method:
In a saucepan, combine cream with pumpkin syrup, sugar, vanilla, spices and coffee until hot. Divide it between two mugs. Add half of the Sauza® Blue Silver and stir. Top with whipped cream and cinnamon. Enjoy! (Serves 2)
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Pumpkin Egg Nog
1 ¼ Frangelico
¾ oz Carolans Irish Cream
¾ oz Flor de Cana 7 Year Grand Reserve Rum
¾ oz Pumpkin Puree
Shake with ice and strain into coupe glass, garnish with cinnamon.
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Hot Chocolate Liquor with Pumpkin
1 oz (30 ml) of coffee
1 oz (30 ml) warm milk
1 oz (30 ml) pumpkin juice
1 oz (30ml) Godiva chocolate liquor
Dash of cinnamon
Whipped cream
Chocolate bar
Directions
For pumpkin juice – wrap 2 cups of pumpkin puree in a cheese cloth that is placed in a strainer over a bowl, press down with another bowl to strain liquid out. It will yield about 2 oz of pumpkin juice.
Make one cup of your favorite coffee.
In a small sauce pot heat up one cup of milk.
In a coffee cup add warm coffee, warm milk, pumpkin juice, chocolate liquor and dash of cinnamon, mix well. Top with whipped cream, and grate a small amount of chocolate on top of whipped cream.
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Pumpkin Tini
1 ½ oz. X-Rated Fusion Liqueur
½ oz. Pumpkin Simple Syrup*
¼ oz. Vanilla Vodka
Whipped cream and ground cinnamon for garnish
Place all ingredients in a cocktail shaker filled with ice, shake vigorously and strain into a martini glass rimmed with brown rimming sugar. Top with whipped cream and a sprinkle of cinnamon.
*Recipe for Pumpkin Simple Syrup
½ Cup pumpkin puree
½ Cup water
½ Cup sugar
Add all ingredients to a saucepan over high heat, bring to a boil stirring to allow sugar to dissolve, remove from heat and allow to completely cool.
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Nolet’s Silver Pumpkin Flip
1.25 oz. NOLET’S Silver Dry Gin
1 oz. Pumpkin Puree
1 Whole Egg
.5 oz. Maple Syrup
1 Bar Spoon Sugar
Combine all ingredients in a mixing glass. Dry shake until emulsified (about one minute). Add ice and shake again, vigorously. Double strain into a martini glass. Dust the top with nutmeg to garnish.
