Kolokithi Recipe

Salt rim

Run a lime wedge around the edge of a chilled coupe or rocks glass. Place the fine salt on a small plate, press the rim into the salt to coat. Set glass aside in refrigerator or freezer to chill while you mix the drink.

Measure and prepare all ingredients so they are ready to use. If your pumpkin purée is thick, stir it smooth; if very cold and thick, let it sit a minute to loosen.

Whisk foam

In a small bowl, combine the Greek yogurt, honey, and cold water. Whisk vigorously until smooth and slightly aerated (about 30–45 seconds). You want a spoonable, slightly frothy texture. Alternatively, use a small immersion blender for 10–15 seconds for a lighter foam. Chill briefly if it warms.

Taste and adjust sweetness — it should be lightly sweet to balance the citrus and spice.

In a cocktail shaker, add the rye (2 oz), Metaxa (0.5 oz), pumpkin purée (0.5 oz), fresh lime juice (0.5 oz), simple syrup (0.25 oz), and urfa biber (0.25 tsp).

Dry shake

Dry shake (no ice) vigorously for 10–12 seconds to help emulsify the pumpkin into the spirit and lift flavors.

Wet shake

Add a large handful of ice to the shaker and shake hard for 12–15 seconds until well chilled and slightly diluted. This both chills and integrates the pumpkin and spirit.

Double strain into the chilled salt-rimmed coupe (or rocks glass with fresh ice if preferred) using a fine-mesh strainer to remove any pumpkin fibers and urfa flakes.

Spoon or gently layer about 1 tablespoon of the yogurt foam on top of the cocktail so it forms a creamy float.

Lightly dust the foam with a tiny pinch of grated nutmeg (or pumpkin spice) and an additional whisper of urfa biber for aroma and a color contrast.

Garnish with the lime wheel on the rim or floated at the edge. Serve immediately.