Trick or Treat Martini

Monday, October 01, 2007
By Abbey Khan
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Halloween isn’t just for kids. Give yourself an adult size ‘treat’ with this Pumpkin Pie Martini, that the famous Kelly Liken restaurant in Vail, Colorado handcrafts for their own guests.

PUMPKIN PIE MARTINI

1 1/2 oz Wild Turkey Kentucky Bourbon
3 spoons pumpkin puree (fresh or canned, but unsweetened)
1/2 oz pure maple syrup
1/2 oz chai syrup
Sparkling wine (preferably a dry champagne)

pumpkin_martini.jpg

Combine first 4 ingredients in a shaker with ice. Shake. Top with sparkling wine. Strain into a chilled, cinnamon sugar rimmed martini glass.

Chai Syrup
3 tbs coriander seeds or 1 1/2 tbs ground
3 tbs cinnamon stick (broken up)
2 tbs cardamom pods
1 1/2 tbs whole cloves
2 tbs star anise
1 1/2 tbs allspice, ground
2 tbs white peppercorns
1 tbs ginger, ground
1 cup honey
2 cups water

Combine all spices in a shallow pan and toast lightly in the oven for 5-7 minutes.
Remove spices to an oil filter and tie closed to form a teabag.
Combine water and honey in saucepan. Add spice bag and bring to a boil.
Remove from heat and allow to steep for 10-12 minutes.
Remove teabag and allow to cool.


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