SippitySup

Roasted Pumpkin Cocktail

Roasted Pumpkin Cocktail

A roasted pumpkin cocktail is somewhat unexpected. Most every pumpkin cocktail you’ll find out there starts with canned pumpkin puree and is typically a sweet drink that is trying to capture the essence of pumpkin pie. I’ve seen some very good examples of that style of pumpkin cocktail, but honestly it’s just a bit too much like a grown-up dessert for my palate. This version has everything you love about pumpkin in a slightly more savory presentation.

Roasted Pumpkin Cocktail

Print This Recipe Total time Yield 1Source Adapted from my book Savory CocktailsPublished

Prep time does not include infusion.

Roasted Pumpkin Cocktail

Ingredients

  • 1 small kabacho squash also called Japanese pumpkin (about 3 lbs, halved and fibers and seeds removed)
  • 1 (750 ml) bottle vodka
  • 1 ounce simple syrup
  • ½ ounce freshly squeezed lemon juice
  • ½ ounce freshly squeezed lime juice
  • fresh sage leaf (as garnish)
  • 1 pinch ground cinnamon and freshly grated nutmeg

Directions

Make infusion: Place the oven rack in the center position. Pre-heat the oven to 425 degrees F. Place kambocha halves onto a parchment-lined baking sheet, cut side down. Bake until blistered and soft enough that the blade of a sharp knife can easily piece through the skin, about 1 hour. Once cooked remove from oven and set aside until it’s cool enough to handle, but still quite warm.

Using a large spoon, scoop the flesh out in large chunks. Place the chunks into a large non-reactive container or Mason jar. Add the vodka while the flesh is still warm. This will assist in the infusion process. Cover and set aside in a dark area for 3 to 5 days, swirling the mixture occasionally.

Taste the infusion at this time, it should have a pronounced sweet pumpkin flavor and be amber colored. If so, strain the liquid through a wire-mesh sieve double-lined with damp cheese cloth into an airtight container, discarding solids. This infusion makes more than you need for just one cocktail, it may be covered and refrigerated up to 1 month.

Make cocktail: Combine 4 ounces pumpkin-infused vodka, simple syrup, lemon juice and lime juice in a cocktail shaker ⅔ filled with ice. Shake vigorously until well chilled. Strain into a chilled 6 ounce cocktail or martini glass. Float a sage leaf on top as garnish. Mix the cinnamon and nutmeg together and sprinkle lightly on top. Makes 1.