Well, the “frost is on the punkin” so we harvested all of our pumpkins and squash last week. While pumpkin pies and squash & sausage dishes are great, there is no better way to celebrate the pumpkin harvest than with a Pumpkin Martini.
Pumpkin Shrub Syrup for the Martini:
We used several of the Cinderella pumpkins to make a fall pumpkin shrub syrup in the kitchen. If you want to make your own, just heat together equal parts of cooked pumpkin, apple cider vinegar, brown sugar and your favorite pumpkin spices. If using whole spices, bring the mixture to a quick boil and then turn off the heat, cover and let the spices infuse for 1/2 hour up to several hours.
If you don’t want to bother, you can order the pumpkin shrub syrup from us at HeathGlen. It is not listed yet at the online store on the website so you will have to email me at firstname.lastname@example.org if you want to order some. It should be on the website by December (we’re in the middle of an upgrade).
Recipe for the Pumpkin Martini:
- 1 lemon, cut into wedges
- maple sugar for rimming glass
- 2 oz. bourbon
- 1 1/2 oz pumpkin shrub syrup
- 1/2 oz vanilla liqueur
- 2 dashes orange bitters
Rim the glass with a lemon wedge and dip the rimmed glass into maple sugar. Into a shaker full of ice, add the bourbon, the pumpkin shrub, the vanilla liqueur and the bitters. Shake until chilled (about 10 seconds), and strain into the maple-sugar-rimmed glass.
Here is a short “how-to” video for the drink, with a guest reading of the James Whitcomb Riley poem, “When the Frost is on the Punkin”. Enjoy them both!