Ingredients
Equipment
Method
- Pour the cinnamon sugar onto a small shallow dish or plate. Rub a lemon wedge or small amount of simple syrup around the rim of your martini glass so the sugar sticks. You want a thin, even coating of cinnamon sugar around the rim.
- Measure out 2 ounces of vodka using a jigger and pour it into your cocktail shaker or mason jar. Using a jigger ensures you get the proportions right.
- Measure 0.5 ounce of pumpkin puree and add it to the shaker with the vodka. The pumpkin puree is thick, so make sure you're measuring accurately with your jigger.
- Pour 0.5 ounce of heavy cream or half-and-half into the shaker. The cream is what transforms this from a thin drink into something velvety and luxurious.
- Add 0.25 ounce of maple syrup to the shaker. The maple syrup ties together the pumpkin and spices while adding a subtle depth that regular sugar cannot replicate.
- Squeeze 0.5 ounce of fresh lemon juice into the shaker. The acidity is critical because it prevents the drink from tasting flat or one-dimensional.
- Fill your shaker about three-quarters full with ice and secure the lid. Shake hard and fast for about 10 to 15 seconds until the outside of the shaker becomes frosty and cold.
- Using a strainer, pour the cocktail from your shaker into the prepared martini glass with the cinnamon sugar rim. Strain slowly and deliberately to catch any ice chips or pumpkin chunks that might slip through.
- Add a light dusting of ground cinnamon or nutmeg on top of the cocktail. A cinnamon stick placed across the rim adds a nice visual touch. Serve immediately while the drink is still cold and silky.
Notes
Pre-chill your martini glass in the freezer for at least 10 minutes before serving, or fill it with ice water while you're making the cocktail and dump the ice right before pouring. A cold glass keeps the drink cold longer and prevents it from becoming watered down. Use pure pumpkin puree from a can, not pumpkin pie filling.