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.
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.
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
- 1 1/2 ounces rye whiskey
- 1 1/2 ounces pumpkin liqueur
- 1/2 ounce triple sec
- 1/4 ounce anise liqueur
- 1 egg white
- 3 dashes Angostura aromatic bitters
- Grated nutmeg for garnish (optional)
- 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.
Would you like to receive cocktail tips and recipes every week? Sign up for the free cocktail newsletter and recipe of the week here and get the latest edition sent directly to your email.