To me ritas are primarily a summer thing, until now. The pumpkin spice margarita gives you a new found reason to drink tequila on through the holidays. These are great for autumn get togethers, Thanksgiving, and even as a fabulous substitute for your standard eggnog at Christmas. This eco-friendly version makes slurping on a margarita throughout the holidays a-OK. My friend Susan gave me this recipe and I was so excited to share it. It's inspired by a pumpkin margarita from the last Supper Club, a restaurant that used to be in the Mission (San Francisco), but closed recently.
|1 can||organic pumpkin puree|
|1/2 cup||organic brown sugar|
|1/4 cup||organic sugar|
|1 1/2 oz||organic tequila|
|A pinch of nutmeg|
(canned actually works better than fresh in this case)
(try 4 Copas)
- Make a pumpkin simple syrup by combining pumpkin puree with brown sugar, cinnamon stick, nutmeg, and water in a saucepan over low heat.
- Stir constantly for 20 to 30 minutes, until cinnamon flavor is present and mixture is smooth. Remove from heat and cool. The Simple syrup should have the consistency of a thin smoothie.
- Pass the thick syrup through a fine mesh sieve (or a strainer), using the back of a spoon and discard the pumpkin pulp.
- Prep margarita glasses by combining sugar, allspice, and salt and pouring the mixture onto a small plate. Run a wedge of lime around the rim of each margarita glass, and then dip the glass rim into spiced sugar.
- For each margarita, combine the juice of half a lime, tequila, Cointreau, and 2 oz pumpkin simple syrup. Shake well and serve on the rocks.
Check out more recipes for Cocktails