*Pumpkin spice intensifies.*
Happy FriYAY, friends! Pumpkin is officially in full swing and I am celebrating my ass off over here with all things gourd. I mean, I baked a pumpkin pie yesterday, which means the new spiritual season hath cometh despite the calendar (and our 100000% humidity) not agreeing quite yet.
This Cinnamon Pumpkin Tequila Sour is a perfect, perky sip for your pucker. Homemade pumpkin butter syrup shaken with tequila, lemon, and an egg white for that pretty layer of foam and a festive but not overpowering nip on your tongue. Sit back on your porch with an oversized cardigan and one of these at your fist, and you become the physical embodiment of fall.
Hint: the pumpkin syrup is perfect for lattes, too!
Bumpkin
Trader Joes Pumpkin Butter is the shit, and I recommend it for any recipe calling for the spread. You can find and purchase other brands, but TJs is by far the best for the price point.
For our syrup, whisk some of that pumpkin butter with sugar, cinnamon, and water. Bring to a simmer and heat until thickened, stirring occasionally, for 10-12 minutes. When the sauce is nice and, well, saucy, move the burner off the heat and whisk in some vanilla extract.
You will not need all of the syrup for this recipe, and leftovers keep well for up to 2 weeks, sealed, in the fridge.
Grab your cocktail shaker and throw in some tequila – any variety is fine – syrup, lemon juice, and an egg white. You can skip the egg white if you wish, but you will not achieve the white layer of foam atop without it.
Seal and vigorously shake your drink for 45 seconds without ice, then add ice and shake an additional 20-30 seconds. The dry shake allows the foam to form without the shards cutting through the egg white’s structure.
Pour your drink into a coupe glass and shake a few dabs of cinnamon or pumpkin spice atop. I like a little cheeky star anise, too, since they’re just so purdy.
Have a fabulous, safe weekend, pumpkins!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More ways to drink a pumpkin:
Pumpkin Spice Espresso Martini
cinnamon pumpkin tequila sour
Ingredients
- 2 oz tequila
- 1 1/2 oz cinnamon pumpkin syrup (recipe below)
- 1/2 oz lemon juice
- 1 egg white
- pumpkin spice or cinnamon, for garnish
cinnamon pumpkin syrup
- 1/4 cup pumpkin butter
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
Instructions
- In a small saucepan, combine the pumpkin butter, sugar, cinnamon, and 1 cup of water. Bring to a simmer and heat gently for 10-12 minutes until the syrup thickens and the granules dissolve. Pull the pan from the heat and whisk in the vanilla extract. Let cool. Leftover syrup keeps for up to 2 weeks in the fridge.
- In a shaker, combine the tequila, syrup, lemon juice, and egg white. Dry shake for 45 seconds, then add ice and shake 20-30 seconds longer. There should be a bubbly layer of foam atop.
- Pour into a coupe glass and garnish with a few shakes of cinnamon or pumpkin spice topping. Cheers!
