kelly magyarics

washington, d.c.-based wine, spirits, travel & lifestyle writer / wine educator


Featured Cocktail: Sugar Pumpkin Collins

It's that time of year where cocktail ingredients switch from citrus, berry and fresh herbs, to pumpkins, baking spices and dark spirits. I definitely enjoy a good pumpkin potable, but many of them come off feeling heavy, rich and filling. While recently working on a piece about festive holiday cocktails, I came across this light alternative from the cocktail consultants at Pick and Rocks in San Diego. Pureed pumpkin is mixed with nutmeg and cinnamon, then strained through a chinois, for great flavor without the pulpy thickness. It's mixed with vodka and lemon, and topped with soda water, for a fall-inspired Collins riff that's very easy to sip.

Sugar Pumpkin Collins Courtesy of Pick and Rocks Cocktails, San Diego, California

1 ½ oz. vodka 1 oz. sugar pumpkin puree (See Note) 1 oz. lemon juice Soda water

Add all except soda to a cocktail shaker. Add ice and shake vigorously. Strain into a Collins glass with ice, and top with soda.

Note: For the sugar pumpkin puree: Halve and remove seeds from sugar pumpkin. Lay halves open side down on sheet pan, and roast 1 hour at 375 degrees. Allow pumpkin halves to cool, and remove meat of the pumpkin from the skin. Combine 2 cups of pumpkin meat with 2 cups white sugar and 2 cups water. Add 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg. Blend this on high for 1 minute. Pass mixture through a fine mesh sieve or chinois.