I’ve still got pumpkin on the brain. But now, I’m obsessed with featuring pumpkin in fall cocktails. Crazy? Maybe … or maybe just crazy GOOD! I know there are pumpkin spirits to be found. I saw a pumpkin vodka and a pumpkin pie cream liqueur. I’m sure they are lovely, but they really are one trick ponies. And who wants to drink pumpkin vodka in June? So I pull out a trusty can of pumpkin and my favorite 100 proof vodka (feel free to use 80 or 90 proof) and decide to experiment.

So lets talk about a little trick I used for these cocktails — rimming the cocktail glass. Think about a classic margarita on the rocks – the salt really does add to the cocktail experience. In these cocktails, the pumpkin pie spice first hits your nose and then hits the palate. The sugar crystals provide some crunch. I could have put the pumpkin pie spice in the cocktail itself, but my experience is that cinnamon doesn’t dissolve well in cold liquids — the rim was the place for it.

The TJ’s spiced cider in the fridge is calling to me, so I have a go at that first. My first attempt wasn’t sweet enough (that tablespoon of pumpkin really does need TWO teaspoons of brown sugar), was a bit too thick (need more apple cider), and was lacking acid. The second attempt — more sugar, more cider, and some lime juice — THAT worked! The pumpkin is subtle, but adds a nice mouth-feel to this drink. The spices of the apple cider meld well with the earthiness of the pumpkin. This would be a nice cocktail to serve at a holiday party — it would easily translate to a pitcher, just rim glasses and fill with ice as needed.

My next attempt was a dessert-style “martini.” I knew vodka and Bailey’s was a good base for such a drink, so adding the pumpkin and spices would take it in the direction I was looking for. Again, my first attempt was not quite sweet enough, but the second drink with that extra teaspoon of brown sugar was spot on. You really do need to shake this one, because the melting ice will dilute the drink just enough. I really wish I had martini glasses at the brick house — these really would look so pretty in a proper glass!!

This was one of the CGP’s more enthusiastic tastings. Just saying.

Pump(kin) Up My Apple Cider

1 1/2 ounces (3 tablespoons) vodka
3 tablespoons unfiltered apple cider, I used TJ’s spiced cider
1 tablespoon canned pumpkin
2 teaspoons brown sugar
Squeeze of lime

Moisten the rim of a rocks glass with cider (yes, use the thumb and forefinger of your impeccably clean hand!). Dip the moistened rim into the the saucer of spiced sugar [see below], ensuring the rim is evenly coated all around. Fill the glass with ice.

In a separate glass (a 1 or 2 cup pyrex measuring cup could work well), use a spoon to thoroughly mix together the vodka, spiced cider, pumpkin, and sugar. Pour over the ice in the highball glass. Serve immediately.

Pumpkin Michelle-tini

1 1/2 ounces (3 tablespoons) vodka
1/2 ounce (1 tablespoon) Bailey’s Irish Cream
1 tablespoon canned pumpkin
2 teaspoons brown sugar
Cocktail shaker with ice

Moisten the rim of a martini or rocks glass with vodka (yes, use the thumb and forefinger of your impeccably clean hand!). Dip the moistened rim into the the saucer of spiced sugar [see below], ensuring the rim is evenly coated all around.

Put the vodka, Bailey’s, pumpkin, and brown sugar in a cocktail shaker filled halfway with ice. Shake vigorously for at least 10 seconds to make sure the pumpkin is evenly distributed. Strain into your martini or highball glass.

Spiced Sugar for Rimming

2 tablespoons brown sugar
1/4 teaspoon pumpkin pie spice

Mix together and spread evenly on a saucer. Discard any leftovers.