Pumpkin Vanilla Cocktail with Spiced Sugar Rim

Friday, October 5, 2012

Pumpkin Vanilla Cocktail with Spiced Sugar Rim

As I mentioned the other day, vanilla is one of my favorite flavors. And everyone knows that fall is all about the pumpkin. These two ingredients play very nicely together. Especially when you’re talking about an adult beverage to be enjoyed on a crisp cool evening.

I started making this drink for friends a couple weekends ago and we’ve been enjoying it together ever since then. The vanilla vodka provides a subtle warmth and what really makes this drink special is the spiced sugar rim.

I found that I take just enough sips to work my way around the glass so that I have a bit of the cinnamony sugar with every sip of the cocktail. Definitely don’t skip that important step when making this drink!

One Year Ago: Apple Crisp Pie and Turkey Veggie Burgers
Two Years Ago: Pizza Dough and Multi-Seed Crackerbread
Three Years Ago: Pumpkin Spice Cheesecake Brownies
Four Years Ago: Pumpkin White Chocolate Chip Cookies
Five Years Ago: Vegan Margarita Cupcakes

Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

Pumpkin Vanilla Cocktail with Spiced Sugar Rim

A perfect fall cocktail!

Yield: 1 cocktail

Ingredients:

For spiced sugar rim
3 Tbsp brown sugar
1 Tbsp sugar
1 Tbsp cinnamon
1 tsp freshly ground nutmeg

For the cocktail
1 pumpkin flavored beer
1 oz vanilla vodka

Directions:

For spiced sugar rim
Combine all ingredients in a small bowl

For assembly
Fill a small bowl or plate with water. Dip the rim of a glass in the water, then in the spiced sugar mixture.

Pour the beer into the glass.

Top the beer with the vodka and enjoy!

Keep spiced sugar rim mixture in a sealed container at room temperature.

Beverages

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10 Responses to “Pumpkin Pecan Pie Candy”

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1

Cathy — October 28, 2009 at 2:14 pm

yours looks awesome too!
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The Novice Chef — October 28, 2009 at 2:49 pm

I have now seen these on a few different blogs…guess I have to break down and make them soon! They just look so dang tasty!
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3

oneordinaryday — October 28, 2009 at 2:55 pm

These sound great. Do they have to be served chilled? I’m bookmarking to make for the holidays. Thanks!
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Jen — October 28, 2009 at 2:59 pm

I served them at room temp. They are just a bit more firm directly out of the fridge.
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5

We Are Not Martha — October 28, 2009 at 4:18 pm

Mmm! I’m always looking for new ways to bake/cook with pumpkin and these look fabulous. Great to put in a little tin for a holiday gift 🙂

Sues
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6

ellysaysopa — October 28, 2009 at 5:04 pm

These look great! I bet they would be great rolled in crushed graham crackers too. Mmm.
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Jen — October 28, 2009 at 5:26 pm

I was thinking that too Elly! I had some crushed graham crackers in the pantry, but I wanted to try them true to the recipe for the first go at it.
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8

nutmegnanny — October 28, 2009 at 9:28 pm

They are so adorable:) You should submit them in a blog event another blogger and I started. They look so delicious!
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9

bridget {bake at 350} — October 31, 2009 at 12:43 pm

You were pumpkin-busy!!! YUM!
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Ingrid — November 2, 2009 at 6:59 pm

They look good but I’m not sure of the coconut, pecan, and pumpkin together.
~ingrid