This pumpkin pie martini is a perfect example of one of the coolest things about being a food blogger: the endless opportunity for creativity. I’ve always had fun creating never-before-seen concoctions in my kitchen, and blogging kicked that creative process up to a whole new level. Sometimes I imagine the brain as a slot machine with an endless list of flavors on the left and dishes on the right. Hit the button … Pomegranate! White chocolate! and … pudding cake! Hit it again … Spaghetti squash! Cheddar! And … pancakes! (Well … not everything’s a winner).
This pumpkin pie martini is also a great example of one of the bummers of being a food blogger: learning that I’m really not as creative as I think I am. Usually, I’ve hardly had time to bask in the brilliance of an idea before I do the dreaded Google search and learn that many, many, many people before me have thought of it. Even Sandra frickin’ Lee, in this case! Argh!
Sometimes I’m all, fine! I won’t try to make a butternut squash slushie since Miss Brilliant Food Network Star over there thought of it two years ago!
And sometimes I’m already plenty attached to the idea, and it has to happen. Or I won’t be complete.
And so I created my own take on a pumpkin pie martini.
I started with the same syrup I make for my pumpkin spice iced coffee, then added whipped cream vodka (I, for one, like my pumpkin pie with lots of whipped cream). A good dose of half-and-half and a splash of both bourbon and vanilla add flavor to this festive fall drink; a generous dollop of whipped cream and an even more generous sprinkling of freshly ground nutmeg make it perfect.
And hey, even if it’s not a trailblazing creation, it’s still a delicious one.
(And yes, I did just Google “butternut squash slushie.” It’s never been done! Yes!)
Pumpkin Pie Martini
- 2 ounces whipped cream vodka
- 2 ounces half-and-half
- 5 tablespoons pumpkin spice syrup (recipe below)
- 1 tablespoon bourbon
- 1/4 teaspoon vanilla extract
- Whipped cream and cinnamon sticks for garnish
Pumpkin Spice Syrup:
- 1 cup water
- ¾ cup dark brown sugar
- 2 tablespoons pumpkin puree
- 4 3- inch cinnamon sticks
- 1 whole nutmeg (I like to use two or three nutmeg nubs - whole nutmegs I've grated down to a small size or 1 teaspoon ground)
- ¾ teaspoon whole cloves
- ¾ teaspoon whole allspice
Make pumpkin spice syrup:
- Combine all ingredients in a small saucepan. Bring to a simmer over low-medium heat. Simmer for 15 minutes, stirring occasionally. Do not allow to boil. Remove from heat then let it cool to room temperature.
- Drain mixture through a fine-mesh sieve to remove the solids. Let cool.
- Keeps, refrigerated, for one month. Shake before using.
Make pumpkin pie martini:
- Pour all ingredients into a martini shaker filled with ice. Shake for about 15 seconds, then strain liquid into a martini glass. Top with whipped cream and a cinnamon stick. Serve.