This tip is for people who can’t abide citrus pulp, whether in their juice or their cocktails.
Bartenders use an extra strainer, beyond what is built into a cocktail shaker or standard bar strainer.
All you need is a fine mesh strainer, which has multiple uses in the kitchen.
Hold the strainer over the glass and pour from the shaker through the strainer. Mission accomplished!
From from September through November, you can find pumpkin liqueurs on the shelves.
Our favorite is Fulton’s Harvest Pumpkin Pie Cream Liqueur is a cream liqueur: delicious in shots, cocktails and for pouring over vanilla ice cream.
We also are partial to Kahlúa Pumpkin Spice, which blends their coffee liqueur with the spices: a great combo.
Most pumpkin liqueur are pumpkin pie spice-flavored rather than pumpkin-flavored. We like that Fulton’s Harvest Pumpkin Pie Cream Liqueur is just sweet enough, not overly sweet. Some are positively cloying.
At 140 calories per 1.5-ounce shot, Fulton’s is a better dessert choice than a slice of pumpkin pie!
We use our pumpkin liqueurs for Pumpkin Martinis and as after-dinner drinks, straight or in coffee.
For recipes, check FultonsHarvest.com for how to add the liqueur to banana bread, cookies, French toast, ice cream, muffins and more drinks.
This season, consider a different cocktail “glass”: a baby pumpkin. It’s sure to delight at Halloween, Thanksgiving or anytime during the fall.
You can wash, dry and freeze the pumpkins in food storage bags in advance; and wash and re-freeze them to use again fall. And of course, you can serve this pumpkin cocktail in a rocks glass.
1. COMBINE all ingredients in a shaker and shake vigorously with ice.
2. STRAIN into chilled cocktail glass—or a baby pumpkin, or a pumpkin mug.
3. GARNISH with a mint leaves, a sprinkle of pumpkin pie spice and a whole clove.
BEER LOVERS: Here’s a Pumpkin Beertail for you.
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