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The concept of this drink was based on Spanish Horchata (rice milk). However I have been longing to work with Pumpkin for a couple years now and this Halloween gave me the perfect excuse. The Pumpkin really goes nicely with the rice milk and the Bourbon blends in perfectly giving the overall profile nice warm tones.
Champagne cocktails and Thanksgiving go hand in hand. The light and refreshing bubbles are a good match for the heavy food! Get in the spirit with this pumpkin adaptation of the French 75 cocktail. …Read More
2 oz Blanco Tequilla
1 ½ oz pumpkin puree*
2 oz freshly squeezed orange juice
1/3 oz maple syrup
Combine all ingredients into a Boston shaker. Shake and strain into a glass filled with cubed ice. Garnish with an orange slice lightly dusted with cinnamon powder.
1 pound pumpkin peeled and cubed (or good quality Pumpkin Puree)
½ cup of water
½ to 1 cup of sugar
1 teaspoon of … Read more
This drink is perfect for Autumn and a nice change of pace from many of the ultra-sweet cocktails that make the rounds on Halloween. You can sip the Great Pumpkin while you wait for the Great Pumpkin to appear …Read More
It’s almost Halloween, so bring out the pumpkin cocktails! This one uses cachaca–a spirit similar to rum made from cane sugar. Photo and recipe courtesy of Leblon Cachaça.
Created by Brian Miller of New York hotspot Death & Co, I thought this would be a great drink to welcome October (Rocktober for you a Rock ‘n Rollers) and begin the build up to Halloween. Death & Co will also be well represented at this weekend’s Manhattan Cocktail Classic. Courtesy of Flor de Caña Rum. Enjoy Brian’s scary Halloween take on the classic fizz.
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