Friday, August 6, 2010

Fall Drinks Sure to Please

Why not start the party with our Pumpkin Milkshake?  Bonus: it comes in the family-friendly mocktail version, too.*  Tip: Though pumpkin is inherently healthy, a lot of us try to watch our calorie intake around the holiday time, so it's easy to lighten this up.  Simply substitute low-fat milk, and low-fat ice cream or frozen yogurt in the recipe.
*To make the mocktail, simply forego the rum.
  • 2 Oz Dark Rum
  • 1 Can Pumpkin Puree
  • 1 Pint Vanilla Ice Cream, softened
  • 4 Cup(s) Skim Milk
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  •  Whipped Cream (Optional)
  • Place the pumpkin, ice cream, milk, cinnamon, and nutmeg into a blender. Blend slowly until thickened.
  • Serve with a dollop of whipped cream on top, if you’d like.
    Since everyone may not be in the mood for a thick milkshake cocktail (or mocktail), you have the option to lighten things up even more.  In that case, serve our special Blood Orange Martini, introduced to us by our favorite regular customer from our bartending days, Bernie McSherry.  Though it isn't pumpkin, per se, the pumpkin garnish and cinnamon make it the perfect and playful companion, and one that's just a touch lighter, for any Halloween or Thanksgiving party, than a milkshake.
    • 1.5 Oz Orange Vodka
    • 1.5 Oz Campari
    • 1.5 Oz Orange Juice
    • A Sprinkle of Cinnamon
    •  Sliced or chunked raw pumpkin for garnish
    • Combine the vodka, orange juice and Campari together and shake in a shaker with ice.
    • Pour into chilled martini glass and sprinkle cinnamon on top.
    • Garnish with sliced pumpkin on the side of the glass or chunk of pumpkin as a floater.
    No imbibing would be complete without a delicious snack, and with pumpkin cocktails, we'd be remiss in not providing a recipe for toasted pumpkin seeds! Ingredients: One pumpkin Olive oil, vegetable oil, or olive-oil based cooking spray Sea salt
      • Preheat oven to 400°F.
      • Cut open the pumpkin and scoop out the insides.
      • Separate and rinse the seeds.
      • Add the seeds to water (2 or so cups of water to every half cup of seeds—use half tablespoon of salt for every cup of water.
      • Bring to a boil, then turn down heat and let simmer for 10 minutes.
      • Remove from heat and drain.
      • Spread oil or spray over the bottom of a roasting pan, and then put the seeds out over the roasting pan, all in one layer.
      • Bake for 15 or so minutes or until the seeds begin to brown.
      • Remove from oven, let cool, and then enjoy!

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