Tuesday, 15 December 2009


Following my annual forage into "cookery", this time to make a baked pumpkin cheesecake, I ended up with some extraneous pumpkin puree (don't you hate it when that happens?). Astonishingly, there are quite a few cocktail recipes out there requiring pumpkin, and M bravely agreed to try a tequila-based Calabatini. The name comes from the Spanish word for pumpkin, calabaza, and the Calabatini was described on tinternet as "an excellent autumnal drink", which sounded perfect because I prefer to celebrate the seasons retrospectively.

The recipe requested Monin Pumpkin Spice syrup, but I read elsewhere that pumpkin puree (mine came from a tin) was a reasonable substitute. A couple of other tweaks were made (I was using up some leftover sour cream too, which in turn demanded a balancing dash of sugar syrup) and the resulting recipe looked like this:

45ml (1.5oz) Reposado Tequila
60ml (2oz) sour cream
30ml (1oz) milk
15ml (0.5oz) pumpkin puree
Dash of agave or sugar syrup
Ground cinnamon for garnish

Pour ingredients into cocktail shaker with ice. Shake like crazy. Strain into a chilled martini glass and garnish with a sprinkling of cinnamon.

Sipped against a background of baking aromas, this was a lovely cocktail, sweet with a little spice, and surprisingly gentle for a tequila drink. The pumpkin added structure rather than flavour, and if anything I could have gotten away with using a little more of it.

I know pumpkins are generally confined to Halloweens and Thanksgivings only, but if anything can put an end to such unseasonal segregation it's a glass or two of this winter spice.

1 comment:

  1. I like it when your experiments result in a nice surprise. More please!