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To me ritas are primarily a summer thing, until now. The pumpkin spice margarita gives you a new found reason to drink tequila on through the holidays. These are great for autumn get togethers, Thanksgiving, and even as a fabulous substitute for your standard eggnog at Christmas. This eco-friendly version makes slurping on a margarita throughout the holidays a-OK. My friend Susan gave me this recipe and I was so excited to share it. It's inspired by a pumpkin margarita from the last Supper Club, a restaurant that used to be in the Mission (San Francisco), but closed recently.
Ingredients
For Pumpkin Simple Syrup
1 can organic pumpkin puree (canned actually works better than fresh in this case)
1/2 cup organic brown sugar
1/4 cup organic sugar
1 cinnamon stick
2 cups water
For Margarita
1 1/2 oz organic tequila (try 4 Copas)
1/2 oz Cointreau
1 organic lime
For Garnish
1 tsp allspice
1 tsp salt
A pinch of nutmeg
Directions
- Make a pumpkin simple syrup by combining pumpkin puree with brown sugar, cinnamon stick, nutmeg, and water in a saucepan over low heat.
- Stir constantly for 20 to 30 minutes, until cinnamon flavor is present and mixture is smooth. Remove from heat and cool. The Simple syrup should have the consistency of a thin smoothie.
- Pass the thick syrup through a fine mesh sieve (or a strainer), using the back of a spoon and discard the pumpkin pulp.
- Prep margarita glasses by combining sugar, allspice, and salt and pouring the mixture onto a small plate. Run a wedge of lime around the rim of each margarita glass, and then dip the glass rim into spiced sugar.
- For each margarita, combine the juice of half a lime, tequila, Cointreau, and 2 oz pumpkin simple syrup. Shake well and serve on the rocks.
Enjoy!
Makes one drink.Related posts:
Cheers! How to Serve Up Elegant Green Cocktails
Mulled Wine
The Clean, Yet Dirty, Martini
How to Go Green: Wine
Interested in hearing what celebrities have to say about green? Eavesdrop on their dinner conversations on Planet Green TV's Supper Club.
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