The Culinary Works

I am a big fan of doing home infused liquors.  Nothing better than taking the fruit of the moment/season and putting it in liquor and letting it stew in your kitchen for a couple of weeks.  This summer I took some blackberries to a whole new playing field...more on that on another post...They are simple and easy to do - and can be made up and given as gifts in canning jars or bottles with homemade tags. 

Several years ago my girlfriend was having a Halloween party and asked me to come up with a cocktail to serve - something creamy and dessert like to offset her Halloween Scary Rum Punch.  I started researching pumpkin cocktail recipes...after a few different variations over the years, this is the recipe I have landed on for my House Made Pumpkin Infused Vodka and my Pumpkin Pie and Pumpkin Creme Brulee Martinis (I adapted this recipe from the Creme Brulee Martini served at the Fairmont Hotel in SF).  I made a batch of the pumpkin vodka this evening and it will be hanging out on my kitchen counter until 10/31 -- then martini goodness will ensue from there! 

Pumpkin Infused Vodka:
Allow at least 4 days (the longer the better) for your vodka to “marinate”

• 1 bottle (750 ml) of vanilla vodka or plain vodka and add a split vanilla bean or two
• 2 cups of fresh cooking pumpkin, remove the pulp and seeds, cut meat into 1 inch pieces (small sugar pumpkins are best)
• 1 cinnamon stick
• 20 cloves
• 12-14 cardamom pods
• 2 liter large glass pitcher/jar

Cut open your pumpkin and remove the pulp and seeds (roast those seeds for snack later!).

Cut pumpkin meat into 1 inch pieces - place in glass pitcher.  Add the vodka, cinnamon, cloves and the cardamom seeds - cover.

Let it hang out for a minimum of four days (should be at room temp) but it can literally hang for 2 weeks or more.  The flavor intensifies the longer it stands.  When ready for martini time:  remove/strain the pumpkin, cinnamon stick, cloves and cardamom.  (I usually strain thru double cheesecloth over a bowl) Funnel vodka back into the empty vodka bottle or a clean jar with lid.  It can now be kept in your fridge indefinitely!

Pumpkin Pie Martini:
makes 2 servings

• Ice cubes
• Your favorite martini shaker
• 1/4 c oz Pumpkin Infused Vodka
• ½ oz of simple syrup (equal parts sugar and water dissolved in a simmer in saucepan and cooled, you can buy simple syrup as well in your liquor section)
• 1/4 c oz heavy cream
• whole nutmeg and fine grater
• whipped cream (ready made or better yet, whip up some homemade!)
• Optional foodie experience garnish: See below

Pile in your ice cubes into the shaker and then add the vodka, simple syrup and heavy cream...shake, shake, shake...and then pour into your prepped (see below) glasses or if not using garnish, just top with dollop of whipped cream and some freshly grated nutmeg.

Optional foodie garnish for your glasses: Grind a graham cracker or 2-3 gingersnap cookies in food processor with 1 tsp pumpkin pie spice until fine.  Dip martini glasses into caramel sauce (or honey or an orange slice) to “season” your glass rims for sticking power. Then dip glass into plate with the graham cracker goodness.  Pour your cocktail in - add a dollop of whip cream and enjoy!

Pumpkin Creme Brulee Martini:

• Ice cubes
• Your favorite martini shaker
• 3 parts pumpkin vodka
• 1 part Cointreau
• 1 part Frangelico
• 2 parts heavy cream
• Orange slices
• 2-3 tbs brown sugar

Pile your ice cubes into the shaker along with all the ingredients and you know it: shake, shake, shake!  Strain into glass that has had rim rubbed with an orange slice and dipped into brown sugar.  Enjoy!