Pumpkin Martini Recipe

Prepare rim mixture

In a small shallow dish, combine granulated sugar, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Mix until evenly distributed.

Moisten glass rim

Pour 1 teaspoon water or simple syrup onto a small plate. Dip the rim of a chilled martini or coupe glass into the liquid to moisten evenly about 1/4 inch from edge.

Dip the moistened rim into the cinnamon–sugar mixture, twisting to coat evenly. Set the glass aside in the refrigerator or freezer to chill while you mix the cocktail.

Combine ingredients

Add vanilla vodka (3 tbs), Baileys Irish Cream (1.5 tbs), pumpkin puree (2 tbs), half‑and‑half (2 tbs) and maple or simple syrup (1 tsp) into a cocktail shaker.

Add ice and emulsify

Add 6 ice cubes to the shaker. Secure the lid and shake vigorously for 15–20 seconds until the outside of the shaker is very cold and the mixture is frothy and well emulsified (this helps incorporate the pumpkin).

Fine strain

Place a fine-mesh strainer over the prepared chilled glass and double-strain the cocktail into the glass to remove any large pumpkin particles and ice shards for a smooth martini texture.

Top the martini with about 2 tablespoons of whipped cream. For a cleaner presentation, pipe or spoon the whipped cream in the center of the drink.

Lightly dust the whipped cream with a pinch (about 1/10 tsp) of ground cinnamon and a very small pinch (about 1/20 tsp) of grated nutmeg.

Optional: slide a small cinnamon stick onto the rim or lay it across the glass as a stirrer/garnish. Serve immediately.