It’s OK to be a basic b**ch this Halloween and indulge in all the pumpkin-flavored coffees, candies, and cookies your little heart desires, because, as we know here, it’s super-good. We found this autumnal martini recipe from our friend Caitlyn Ritz at the Ho-Ho-Kus Inn & Tavern.
2 tsp pumpkin puree (recipe below)
3/4 oz Nocello liqueur
2 oz vanilla vodka
cinnamon sugar rim
cinnamon stick for garnish
Add pumpkin puree, Nocello liqueur and vanilla vodka to a cocktail shaker. Add ice and shake. In a small bowl, mix cinnamon with granulated sugar and place on a plate, wet the rim of the glass with any citrus slice available (or simply water). Pour shaker contents into martini glass. Garnish with cinnamon stick.
Homemade Sugar Pumpkin Puree
Slice off stem and top of sugar pumpkin. Place on cutting board sliced side down and cut in half. Scoop out insides and discard. Brush with olive oil and place on a lined cookie sheet. Bake at 350 degrees for 40 minutes until soft. When done, take off skin and reserve flesh in a bowl. Sprinkle 1 teaspoon of pumpkin pie spice over pumpkin flesh. Puree with a stick blender or food processor. Will keep for 2 days or place in ice cube trays and freeze for up to 6 months.