Pumpkin Pie Martini
3 oz. vanilla vodka
3 oz. crème de cacao liqueur
1-1/2 oz. NEW Seasonal Coffee-mate Sugar Free Pumpkin Spice
1 graham cracker, crushed (optional)
Place graham cracker crumbs in a shallow plate. Lightly rub a small amount of honey around rim of glasses. Invert glasses into crumbs; gently twist so that crumbs coat rims.
Fill a cocktail shaker half way with ice. Add vodka, crème de cacao and Coffee-mate and shake well.
Strain mixture into prepared glasses.
2 ounces pumpkin ale
1 ounce Rittenhouse Bonded rye
1 ounce Laird’s Bonded Apple Brandy
.5 ounce Grade B Maple Syrup
1 whole egg
Whole nutmeg for garnish
Add pumpkin ale, rye, apple brandy, and maple syrup to a mixing glass. Swirl to decarbonate beer. Add egg and shake without ice until foamy. Add ice, shake well, then strain into chilled serving glass. Garnish with grated nutmeg.
Pumpkin Punch with Cinnamon-Infused Rum
Ingredients for the cinnamon-infused rum:
1 750-mL bottle of dark rum, like Flor de Caña
3 cinnamon sticks
Ingredients for the punch:
10 ounces pumpkin purée
10 ounces cinnamon-infused rum
10 ounces sweetened condensed milk
10 dashes Angostura bitters
Freshly ground nutmeg
Ice block or cubes
To make the infused rum: Combine the cinnamon sticks and rum (keeping the rum bottle) in a large ball jar (or any wide-mouthed jar.) Seal and place in a dark area for 3 days, gently shaking daily. Once the cinnamon flavor is bold enough, remove the cinnamon sticks and pour back into the liquor bottle.
In a large punch bowl, combine the pumpkin purée, rum, condensed milk and bitters. Gently stir until fully combined.
Sprinkle freshly grated nutmeg over the entire punch bowl.
Makes 8- 10 drinks
PJ Gach is Senior Editor: Style + Beauty at BettyConfidential.