Oh, snap! It’s almost Thanksgiving, one of our favorite drinking holidays, and in anticipation of the holiday of “Second Helpings,” we’re sharing two seasonal cocktail recipes from Valley mixologists after our own hearts.
First up is The Cognac Snap from Taggia at FireSky Resort & Spa (495 N. Scottsdale Rd.), which blends fruit, spice and a nice pour of cognac. It’s not quite fruitcake in a glass, but that’s actually fine by us.
The Cognac Snap
1 1/2 oz Pierre Ferrand 1840 cognac
3/4 oz Snap Liqueur
3/4 oz Pineapple Juice
1/2 oz Lemon Juice
1/2 oz Cinnamon Syrup
Technique: Shaken, DBL strain
Glass: martini or coupe
Garnish: freshly grated nutmeg
Ready for seconds? The Pumpkin Pie Martini out of Rusconi’s American Kitchen (10637 N. Tatum Blvd.) is just like a real pie — you’re going to have to prep some filling and a crust for the glass rim. We promise it’s worth it, you guys. Just stock up on the ingredients for your real pumpkin pie prep and knock out two shopping trips in one go.
The Pumpkin Pie Martini
First, make the pumpkin martini base.
Pumpkin Martini Base
1 cup pumpkin puree
2 cups milk
1/2 cup sugar
2tsp cinnamon
2tsp allspice
1tsp lime juice
Preparation: Blend all ingredients in a blender until smooth. Taste for desired sweetness and spice, run through a fine mesh strainer and reserve chilled.
Next, prep the pie crust rim.
Pie Crust Rim
Pie dough (homemade or store bought)
Preparation: Bake a rolled out pie crust on a cookie sheet lined with parchment paper until it’s golden brown and crisp. Let it cool, then finely chop the pie crust or use a food processor to crumble pie crust very fine. Mix with sugar and cinnamon to achieve desired taste.
Now to assemble!
The Pumpkin Pie Martini
3 0z pumpkin martini base
1 0z vodka
1/2 0z Frangelico
Prep: Take a wedge of lime and rub around martini glass until wet; crust your glass. Shake the pumpkin martini adjust to your desired strength and pour. Optional garnish: Top with a little whipped cream, cinnamon and toasted pumpkin seeds.
