Ingredients:
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)
Directions:
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.
Recipe courtesy of Prairie Organic Spirits’ bartender partner, Tyler Allen, from Fig + Farro
