This is a delicious cocktail that we discovered a couple years ago when we did a class at Murray's. It was a class on pairing cheeses with cocktails, and this was one of our favorites of the night. It was paired with a nice "Spring Brook Tarentaise" - a French Abondonce style artisan cheese from Thistle Hill Farm. To be honest I don't know what any of that means, it's just in my notes from the class, which was in 2009.
Anyway I'm sure I loved all the cheese but the important take-away was this drink. It's so good you guys!!! Perfect for weathering a big storm. It's pumpkin beer season, and pumpkin butter has been available at the farmer's market for the last few weeks... but neither will be around much longer, so get some soon if you want to try this out! We're going to stock up so we can make this tasty drink again, perhaps at Christmas time.
xo ~Shauna :)
Pumpkinhead Cocktail
Recipe for 1 drink:
- 3/4 oz pumpkin butter
- 3/4 oz ginger simple syrup*
- 1/2 oz fresh-squeezed lemon juice
- 1 oz vanilla vodka (I didn't have any this time, so I just used regular vodka with a dash of vanilla extract!)
- 2 dashes orange bitters
- chilled pumpkin beer (I used Post Road Pumpkin Ale - a seasonal release from Brooklyn Brewery - this was the one we had in the class)
- orange twist to garnish
Shake all ingredients except beer well over ice. Strain into the bottom of a pilsner glass. Top with beer. The beer should comprise about 2/3 of the final volume of the cocktail. Twist orange rind over drink to release oils.
*To make ginger simple syrup, add 3/4 cup chopped, peeled ginger to two cups simple syrup in saucepan. Simmer for five minutes. Strain and discard ginger.
Hmmmm...pumpkin butter in a cocktail...? INtersting:]
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