This variation of a Pumpkin Martini took quite a bit of experimentation to get exactly how I wanted it, but I finally found the perfect balance of flavors. I was originally using bourbon, which does make a nice drink. After a suggestion from a colleague I found rye whiskey to be a better option, and it finished off the drink quite nicely.
There are many pumpkin liqueurs that are only available seasonally and they change quite often, so I hesitate to recommend anything specifically. The two I used when developing the drinker were Modern Spirits Pumpkin Pie Vodka or Hiram Walker Pumpkin Spice Liqueur, though both of those are now gone (as of 2014). Follow the pumpkin liqueur link in the recipe for more options.
The anise liqueur can be whichever you favor. I like a good absinthe here, but Abisante, Herbsaint, or any of the other options are just fine. This flavor is key to adding a little more depth to the pumpkin flavor.
- Pour the ingredients into a cocktail shaker filled with ice.
- Shake vigorously (to ensure the egg is properly mixed).
- Strain into a chilled cocktail glass.
- Sprinkle grated nutmeg on top if desired.
Herradura Calabatini Recipe
The Calabatini is an excellent tequila-based Pumpkin Martini. The name is derived from the Spanish word for pumpkin, calabaza and it is considerably creamier than many of the others and makes an excellent autumnal dessert drink.
- 1 1/2 ounces Herradura Reposado Tequila
- 1/2 ounce Monin Pumpkin Spice Syrup
- 3 ounces half-and-half
- Cinnamon for garnish
- Add ice to cocktail shaker and the ingredients in the order listed above.
- Shake well and strain into a martini glass.
- Garnish with cinnamon.
Recipe Courtesy: Herradura Tequila