Pumpkin Pie Cocktail

Frosty Pumpkin Pie!

Forgive me, fair reader, for I have not been keeping up to speed with all of the sweets and baking in my life.

However, Thanksgiving is tomorrow, and you’ll be granted a whole plethora of sexy pictures to look at.

But first, the Pumpkin Pie Cocktail – I figured it was close enough to the real thing. It’s from Gallery Bar on Orchard Street between Delancey and Rivington in New York City.

Here’s the recipe:

1/2 oz. Kahlua
1/2 oz. spiced pumpkin pie filling
1 oz. coconut rum
1 oz. milk or cream

Shake together and serve over ice. Garnish with cinnamon.

There you have it. One two three and you’re done. The coconut rum and Kahlua add enough of that somewhat dessert-like flavor to make this really taste like a boozy pumpkin pie, sans crust.

A few tips to make it as easy and stress-free as possible for you.

1) If you, like me, don’t have a cocktail shaker, use a bottle used to shake homemade salad dressing. It works just as well, and if you need to, you can add tiny bits of ice to chill it in the process. Really, any small metal, plastic, or glass canister will work, so long as it can be shaken. If you need to strain, simply pour through a tea strainer.

2) I always use plain canned pumpkin when I want to make a pumpkin dessert. I would buy the filling, but unless you plan on making fifty of these drinks, the cans it’s sold in are way too large for one small use. Just remember the golden rule of pumpkin spice: cinnamon, ginger, and cloves. Through in a touch of brown or white sugar, and it tastes exactly the same.

Enjoy!!

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