On The Eleventh Day of Christmas...
Pumpkin Martini is the perfect dessert in a glass. So if you saved some pumpkin puree from Thanksgiving, break it out of the freezer and let it thaw for this decedent cocktail. If not there are still some cans of pumpkin puree on the shelves at the grocery store ready for this cocktail. Using real pumpkin puree makes this martini a bit more authentic than those holiday cocktails that most restaurants and bars put on their seasonal menus. Along with pear-infused vodka and the dark brown sugar simple syrup this cocktail is full of sweet and fresh flavors. The aroma and taste will bring you back to the holidays of when you were a kid but with a grown up kick.
1-1/2 ounces pear-infused vodka (see recipe and instructions below)
1 ounce pumpkin puree
1/2 ounce Grand Marnier
1 teaspoon brown sugar simple syrup (See recipe and instructions below)
1 dash of Angostura Bitters
Dash of nutmeg
Dash of Cinnamon
750 ml vodka
3 fresh pears sliced into quarters
Pour a 750ml bottle of vodka into a large airtight container. Add sliced pears, close container and let it steep for about 1 week. The pears will brown as the vodka becomes infused. Strain the vodka back into the original bottle and discard the pears.
Brown Sugar Simple Syrup
1 cup dark brown sugar
1 cup water
In a small sauce pan heat the dark brown sugar and water until sugar has dissolved completely. Do not boil. Cool and store in and airtight container or jar in the refrigerator for up to 3 months.
Pour the pear-infused vodka, pumpkin puree, Grand Marnier, brown sugar simple syrup and Angostura Bitters into a cocktail shaker filled with ice. Shake vigorously to mix all ingredients, especially the pumpkin puree. Pour the cocktail into the martini glass and garnish with a dash of cinnamon and nutmeg.