Did you know that our cat Sylvia loves pumpkin? We’ve been feeding it to her as a treat since she was little, and now comes running into the kitchen every time we cook with it. If she consumed alcohol—she quit a few years back after starting a 12-step purr-ogram—she would adore this autumnal potation we are sharing today. It tastes like pumpkin pie in a glass—in fact, we use the exact same spice blend from our classic pumpkin pie recipe to make this deliciously-spiced cocktail, and the results were pumpkin perfect.

This festive drink is creamy and refreshing. Made with vodka, hazelnut frangelico liqueur, evaporated milk, and an aromatic pumpkin spice simple syrup, it’s smooth, sweet, and easy to make. With hints of cinnamon, ginger, nutmeg, and allspice, this delicious beverage is also rimmed with a graham cracker crust (obviously) and dusted with a pinch of pumpkin spice for good measure. October is just a week away and we thought we’d jump right in and get this preliminary pumpkin party started promptly and properly!

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• olive wood cutting board
• steel jigger
• cocktail shaker
• metal prep bowl
• glass decanter
• bar spoon
• 2-cup measuring cup

Pumpkin Spice Martini

1 1/2 ounces (45ml) vodka
1 1/2 ounces (45ml) pumpkin spice syrup (see below), plus more to rim the glass
1/2 ounce (15ml) frangelico liqueur
1/2 ounce (15ml) evaporated milk
graham cracker crumbs to rim the glass (see note)
pumpkin spice blend, for garnish (see below)

Place the graham cracker crumbs on a small plate. Pour a small amount (about a tablespoon) of pumpkin spice syrup on another small plate. Dip the rim of the glass in the syrup, then dip it into the crumbs, coating the rim of the glass evenly.

In a cocktail shaker, combine the vodka, pumpkin spice syrup, frangelico, and evaporated milk. Add ice to fill, then shake vigorously for 15 seconds. Strain into the prepared glass, then sprinkle the top with a pinch of pumpkin spice blend. Serve immediately, and enjoy! Cheers!

note:
— To make the graham cracker crumbs, place 3 to 4 crackers in a plastic zip-top bag, then use a rolling pin or other heavy object to crush them into a powder.
— To make the recipe vegan, use a non-dairy milk instead of evaporated milk.

Pumpkin Spice Syrup
makes enough for 4 to 5 drinks

1/4 cup (50g) granulated sugar
3 tablespoons (40g) brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup (177ml) water

In a measuring cup or small bowl, mix all ingredients together, and whisk to dissolve the sugars. Use immediately, or transfer to a sealed container and refrigerate for up to 2 weeks. Stir before use, in case any settling occurs.

Pumpkin Spice Blend
makes enough for 4 to 5 drinks

1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
pinch ground allspice

Combine all ingredients in a small bowl. Use as needed to garnish the drink.