Fall. For me, there isn’t any greater season. What’s the one flavor that starts popping up everywhere? Pumpkin. Not just pumpkin, but pumpkin spice. It’s in everything. Drinks, desserts, pastries — you know, some of the best stuff in life. With this grand pumpkin proliferation, I realized that that I have yet to find an exceptional Pumpkin Martini. Time to fix that: here’s the Pumpkin Pie Martini!
![PUMPKIN PIE MARTINI 26 pumpkin martini add rum](https://www.thedrinkblog.com/wp-content/uploads/2014/10/tdb-pumpkin-martini06.jpg)
![PUMPKIN PIE MARTINI 27 pumpkin spice martini](https://www.thedrinkblog.com/wp-content/uploads/2014/10/tdb-pumpkin-martini03.jpg)
Originally, I intended this cocktail as a straight Pumpkin Martini sans the pie. However, after some fiddling and experimentation, I decided that I preferred it with a little bit of extra richness and creaminess. That’s not to say that one day I won’t produce for you a straight Pumpkin Martini, but for now, enjoy it in pie form.
Bonus: you don’t have to wait for Thanksgiving to get your pumpkin pie fix. (Unless you’re like a friend of mine who hates pumpkin pie, then you’re out of luck. I’ll tell you like I tell him, “Bobby (pretend your name is Bobby, his is), have this hushed caramel apple or Johnny Appleseed instead. You always bake an apple pie, these taste like that.”)
![PUMPKIN PIE MARTINI 28 add vanilla to pumpkin pie martini](https://www.thedrinkblog.com/wp-content/uploads/2014/10/tdb-pumpkin-martini08.jpg)
In my research, I found that some recipes use funky flavored vodkas and other odd ingredients. Just say no people. If you’re going to use a flavored vodka, make it yourself. This recipe, however, needs no funky flavors. It lets the pumpkin and spices shine through.
You want some vanilla flavoring? Add some vanilla.
![PUMPKIN PIE MARTINI 29 strain pumpkin martini](https://www.thedrinkblog.com/wp-content/uploads/2014/10/tdb-pumpkin-martini11.jpg)
![PUMPKIN PIE MARTINI 30 strain pumpkin martini](https://www.thedrinkblog.com/wp-content/uploads/2014/10/tdb-pumpkin-martini13.jpg)
We kick up our flavor components by adding rum instead of just straight vodka and maple syrup (grade b if you can, it’s a more robust syrup flavor) instead of simple syrup. That’s how you make the flavor shine.
Regarding the pumpkin puree, typically I roast my own pumpkin (100% of the time for my pies), but with this I felt lazy. You can easily get away with using the canned stuff and you won’t tell a big difference versus roasting your own. However, if you do want to roast your own, more power to you!
![PUMPKIN PIE MARTINI 31 graham cracker rim on a pumpkin pie martini](https://www.thedrinkblog.com/wp-content/uploads/2014/10/tdb-pumpkin-martini01.jpg)
Not shockingly, when it comes to pumpkin pie spice, I also mix my own. That’s not to say you can’t use some pre-mixed stuff, I just like to control the proportions in mine. If you’re interested, it’s: 4 parts cinnamon, 2 parts ginger, 1 part nutmeg, 1 part allspice, 1/2 part cloves.
Now, onto the Pumpkin Pie Martini!
PUMPKIN PIE MARTINI
Prep time: 5 mins Cook time: 2 mins Total time: 7 mins
Serves: 1
INGREDIENTS
- 2 OZ. VODKA
- 1 OZ. DARK RUM
- 1 OZ. HALF AND HALF
- 2 TBS. CANNED PURE PUMPKIN PUREE
- 1 OZ. MAPLE SYRUP
- ¼ TEASPOON PUMPKIN PIE SPICE
- ¼ TEASPOON PURE VANILLA EXTRACT
- GRAHAM CRACKERS
- CINNAMON
- SUGAR
- GLASS TYPE: COCKTAIL
INSTRUCTIONS
- Smash up the graham crackers, cinnamon and sugar together.
- Get the rim wet and dip it into your cinnamon, sugar, cracker mix.
- PROTIP: use maple syrup on the glass and you’ll get extra flavor and sticking power.
- Combine everything else into your cocktail shaker.
- Shake like a bandit.
- Pour and strain into your magnificently rimmed martini glass.
- Garnish with a little bit of grated nutmeg (fresh, naturally).
- Enjoy the power of the pumpkin pie anytime you’d like, not just for Thanksgiving.
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