As Editor in Chief of TABLE Magazine, I must make a shocking confession: I have been wrong about pumpkin spice. For many years I have rolled my eyes and plugged my ears to the phrase from August to March. My avoidance started when Starbucks made it their proverbial whole personality before the daily temperatures had dropped below 90 degrees. Who needs a dose of baking spices when I am still quite literally baking, I frequently mumbled as I mopped my brow in the heat of August and early September.
The answer is, truly, that no one does. Until they do. And now I have a pumpkin spice martini that changed my mind about pumpkin spice.
This year, during a visit to a local coffee shop in search of an afternoon pick-me-up, the delicious aroma of a pumpkin spice latte caught me by surprise. The comforting, non-confrontational smell of cinnamon. A little hit of nutmeg and a zing of ginger. Maybe I have been listening to too much news, but the nostalgic goodness just snuck up on me.
How to Infuse Vodka with Pumpkin Spice
So did ideas for other ways to sip this bewitching flavor combo. Emulating an old friend who steeped anise-like hyssop in vodka for a few days prior to serving me a very herbal (and very delicious) martini, I filled a mason jar with vodka that same night, and added cinnamon sticks, star anise, whole cloves, and whole allspice. If I had found them in my pantry, I would have added whole mace or crushed cardamom pods. I put the jar aside for a couple of days and forgot about it.
Building a Pumpkin Spice Espresso Martini
One Friday afternoon, I dreamed of a comforting cocktail, and I remembered the jar of vodka marinating in baking spices. I quickly made a caramel simple syrup, brewed a shot of espresso, and this fall cocktail was born.
The spices infuse the vodka with the familiar taste of fall. The caramel syrup adds a cookie-like appeal without going too sweet. The espresso adds depth and a foamy top, and a dash or two of bitters adds sophistication. I shared a batch with my partner at home, and it was a great way to start our weekend.
What to Serve with a Pumpkin Spice Martini
It’s become a regular presence for us during happy hour on cooler evenings, but it has also made a couple of appearances at the dinner table, where it pairs very well with fall dishes. On one weeknight we enjoyed it with a Citrus and Kale Salad with Honey Vinaigrette and decided it would work with any of TABLE’s easy-to-make fall salad recipes. We also paired it with Braised Pork Belly, where the vodka and spices balanced the richness of the pork belly very nicely. Our next move will be to try pairing the cocktail with a couple of TABLE’s fall braised meat and veggie recipes, whose depth of flavor will interact just as well with the cocktail.
After that…we may be adventurous and explore some of TABLE’s Halloween-themed cocktails as dinner bevvies. I’ll keep you posted on what combinations haunt my dreams.
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Pumpkin Spice Martini
- Total Time: 20 minutes
- Yield: 1 cocktail 1x
Description
A festive autumn twist on the classic espresso martini. Rich, dark-roasted espresso meets homemade spiced vodka and handcrafted caramel simple syrup, shaken vigorously into a cold, velvety cocktail topped with a thick, irresistible foam.
Ingredients
For the Cocktail:
- 2 oz pumpkin-spice infused vodka*
- 1 oz freshly brewed espresso, cooled
- ½ oz caramel simple syrup (or more to taste for extra sweetness)*
- 2 dashes Angostura bitters
- Ice
For the Garnish (Optional):
- Toasted marshmallow or a dusting of ground pumpkin pie spice
Instructions
- Combine: In a cocktail shaker, combine the pumpkin-spice infused vodka, cooled espresso, caramel simple syrup, and Angostura bitters.
- Ice: Fill the shaker generously with ice.
- Shake: Shake very hard for 15–20 seconds to achieve that signature thick espresso-martini foam.
- Strain: Double strain into a chilled martini or coupe glass.
- Garnish & Serve: Top with a toasted marshmallow or a dusting of pumpkin spice. Serve immediately.
Notes
*Pumpkin-Spice Infused Vodka
Ingredients: 1 fifth of vodka (750 ml), 4 cinnamon sticks, 2 star anise, 1 tbsp whole cloves, 1 tbsp whole allspice (Optional: 1 tbsp whole mace or crushed cardamom pods).
Prep: Combine all ingredients in a large mason jar. Let sit for 2 to 7 days, tasting daily until desired flavor profile is achieved. Strain out all whole spices before using.
*Caramel Simple Syrup
Ingredients: 1 cup granulated sugar, 1 cup water.
Prep: In a non-reactive saucepan, add 1 cup sugar over low heat. Let melt and darken, stirring gently until it reaches a bronzy color and rich caramel aroma. Meanwhile, bring 1 cup water to a boil in a separate pot. Very carefully, slowly add the boiling water to the melted sugar while stirring continuously until smooth and lump-free. Remove from heat, let cool completely, and refrigerate in a lidded jar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cocktail, drink
- Method: Shaken, infused
- Cuisine: American
Nutrition
- Calories: 240
About the Author
Keith Recker is Editor-in-Chief and Co-Owner of TABLE Magazine. A color and trend forecaster for nearly 20 years, his clients have included Pantone, WGSN, Stylus, and the Color Association of the United States. He is the author of three books on color, including Deep Color: The Shades That Shape Our Souls and True Colors: World Masters of Natural Dyes and Pigments, and PANTONE: The Twentieth Century in Color. He is co-founder of the Open Source Colour Association, a new organization devoted to inclusive and transparent color forecasting. Earlier in his career, he was a vice president of home merchandising at Saks Fifth Avenue, Bloomingdale’s and Gump’s San Francisco. Listen to his podcast appearances at The Color Authority and EcoFashion Hub.
Read more of his work here or contact him at keith@tablemagazine.com. Follow him on Instagram as @TheChromosapien.
About the Stylist
Anna Franklin is TABLE Magazine’s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent many years cooking in restaurant kitchens and photo studios before moving into food styling. Anna tests, plates, and styles the recipes and restaurant features in TABLE’s print and digital editions, working alongside photographers Dave Bryce and Laura Petrilla. See more of her work at TABLE.
About the Photographer
Laura Petrilla is a Pittsburgh-based editorial and commercial photographer contributing to TABLE Magazine, covering food, people, and places. Her work has appeared in Pittsburgh Magazine, and for the past five years she has photographed still lifes and models for Peyote Bird Designs. See more at laurapetrilla.com.
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