1.5 oz Prairie Organic Cucumber Vodka
1 oz organic pumpkin puree (buy at the store or make at home using the directions below)
.5 oz organic maple syrup
2 dashes organic vanilla extract
6-10 organic sage leaves, (3-5 for muddling; 3-5 for garnish)
3 roasted pepitas, for garnish (directions below)
For the pumpkin puree, preheat oven to 400 degrees F. Remove the stem of a pie pumpkin, split it in half, and remove the seeds and fibers. Save seeds for later use. Sprinkle flesh with salt and lay flesh-side down on silicone lined pan. Cook until knife tender, 30-45 minutes. Remove and cool. Remove flesh from the skin and process flesh in a food processor until smooth, 3-4 minutes. For the cocktail, muddle sage leaves in a tin with maple syrup. Combine with rest of ingredients and ice; shake. Double strain into rocks glass with ice. For the roasted pepitas, toss pumpkin seeds in olive oil and roast in oven at 325 degrees F until golden, 10-15 minutes. Remove and immediately toss with preferred blend of spices (cinnamon, garlic, chili, coriander, nutmeg, salt, pepper, cayenne, cumin, dill, anything). Garnish cocktail with roasted pepitas and fresh sage.