hot honey pumpkin margarita
A sassy gourd is in order after a long week.
And it’s only Thursday, so the week ain’t even done yet. Oof.
I’m training new people at work a lot lately, and the fatigue incited by training versus the normal tasks to which I’m accustomed is noticeably different, and worse, in my view. I concluded, after some feedback from another person, that the one-on-one interaction is different than spreading interaction across several planes, because there’s no really new personality feedback when most of your social space is occupied by a single person.
Does that make sense? I don’t know if it does. But all that is to say I’m tired and I wish it were Friday.
So today, we’re expediting our excitement for Friday upcoming with a Friday-eve cocktail: Hot Honey Pumpkin Margarita. The combination of fall’s favorite gourd and the spicy condiment is surprisingly wonderful and especially desirable around Halloween.
Of course, a good splash of tequila is often nice if you want to wind down with an extra special flare. Responsibly, of course. Which means no taking the wheel for you, mister.
Hot Gourd Walk
As per, if you don’t already have a batch of my hot honey at your disposal, take a few minutes to prep a jar. This will take more than you need for your cocktail – unless you’re mixing several, which is a-ok by me.
Simply heat honey and hot sauce with cayenne pepper, garlic and onion powders, and red pepper flakes. You can do this in a microwave safe bowl, in your nuker for 1 minute, or on the stovetop for a couple minutes. Either method is quick. Leftovers keep well in the fridge for up to 2 weeks.
If you’d like to make a cinnamon sugar rim: add two tablespoons of sugar and 1 teaspoon cinnamon onto a shallow plate. Brush some honey around the rim of your glass, then dip and swirl and tap into the cinnamon sugar. Shake off excess.
To make your margarita, combine some of that hot honey with pumpkin puree (NOT PUMPKIN PIE FILLING), tequila, lime juice, and orange liqueur. Shake until icy cold and pour into your choice cocktail glass. Top with sparkling cider and garnish with a star anise and/or a cinnamon stick.
Light, cozy, and festive, ideal for these late summer days during which many of us reach for autumn’s first grazes. Some of ya’ll have already tasted the sweetness of the new season. As a Floridian, I send thee a resounding fuck you.
With love, of course.
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!
Tequila for all! (If you’re 21+ in the US):
hot honey pumpkin margarita
Ingredients
- 2 oz tequila
- 1 oz hot honey (recipe below)
- 1/2 oz lime juice
- 1 tbsp pumpkin puree
- 1/2 oz Cointreau (orange liqueur)
- sparkling cider, to top
- cinnamon stick and/or anise pod, for garnish
hot honey
- 1/2 cup honey
- 1/4 cup hot sauce (I like Frank's)
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
Instructions
- To make the hot honey, combine all ingredients into a microwave-safe bowl. Heat for 1 minute on high. Stir, and heat an additional 20-30 seconds until the granules are dissolved. Let cool slightly. Leftover hot honey will keep for up to 2 weeks in the fridge.
- In a shaker, combine the tequila, hot honey, lime juice, pumpkin puree, and Cointreau. Add ice and shake until cold. Pour into your favorite cocktail glass and top with sparkling cider. Garnish with a cinnamon stick and/or an anise pod, as desired.
