Autumn Harvest Delight
Cosy up by the fire in your imaginary log cabin and let this cocktail recipe transport you to the ski slopes of Colorado. This pumpkin pie cocktail brings the warmth and comfort of fall, with a hint of spice and a touch of sweetness. The smoothness of vodka combined with the rich flavors of roasted pumpkin and maple syrup will make you feel like you're sipping on the essence of a crisp autumn evening.
Autumn Harvest Delight
A comforting pumpkin pie cocktail with the perfect blend of roasted pumpkin, maple syrup, and warm spices, topped with a touch of sage for a cozy fall vibe.
Ingredients
- 1/4 cup roasted butternut squash puree
- 1 tbsp maple syrup
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp ground cinnamon
- A pinch of freshly grated nutmeg
- 1 sage leaf
- 1 tbsp caster sugar
- 3/4 cup vodka
- Juice of 1/4 lemon
- 1/2 egg white
Instructions
- Preheat your oven to 350°F.
- Combine the roasted butternut squash puree, maple syrup, olive oil, cinnamon, nutmeg, and sage in a small roasting pan lined with parchment paper.
- Roast for 45 minutes or until caramelized and very tender. Let it cool and then discard the sage leaf.
- Transfer the roasted pumpkin mixture to a food processor and blend it to a smooth puree.
- In a small saucepan, combine the sugar and 1/4 cup of water. Stir over medium heat until the sugar dissolves. Let it cool completely.
- Mix the pumpkin puree with vodka and chill for at least 2 hours to infuse the flavors.
- Strain the mixture through a sieve lined with a clean cloth, squeezing out the excess liquid without pushing the puree through.
- Divide half of the vodka mixture into a cocktail shaker half-filled with ice.
- Add half of the lemon juice and half of the egg white, then shake well.
- Strain the mixture into a cocktail glass, then repeat the process for the remaining vodka mixture, lemon juice, and egg white.
- Sprinkle with a little extra cinnamon and garnish with a sage leaf to serve.