Linda Barnard
Toronto Star
Reduce, re booze, and recycle. That’s After Five’s new motto.
Bet you’ll have a pumpkin destined for the dumpster next week. Well, why not use it to make a seasonal-flavored vodka and a pumpkin martini?
The recipe is a two-step process using infused vodka, which is all the rage with culinary mixologists.
No, it’s not Yuckaflux, the party people mixture of whatever fruit you have on hand cut up and steeped in the contents of your liquor cabinet. This is more sophisticated stuff.
Rice Bar chef Brock Shepherd makes all kinds of inspired cocktails with shochu (a vodka-like Japanese spirit) and añejo tequila infused with spices and fruits at his Kensington Market eatery.
You can do the same at home. All you need is a clean jar or bottle with a tight-fitting lid. Steep lemons and hot peppers in vodka for a serious Bloody Mary. Sprigs of fresh rosemary in vodka make a zippy martini. You get the idea.
Let the mixture rest in a cool place out of sunlight – the fridge works well – from a couple of days to a week until it has the desired strength of flavors.
Today, we’re using fresh pumpkin and spices in a recipe from funky Philadelphia Phillyist website (phillyist.com) courtesy of writer K.Nadine Kavanaugh.
“I went through a phase of infusing vodkas with absolutely everything I could think of,” Kavanaugh emailed when I asked if she’d share her recipe. “I even came up with a credible gingersnap vodka, as well as chocolate hazelnut, cucumber thyme, toasted walnut, ginger, lemon rosemary, and all sorts of citrus combinations.”
I cut the pumpkin into small enough pieces to feed into a clear wine bottle, added the spices and vodkas, topped it with an air-tight bottle stopper and let it steep for a week, shaking it occasionally.
The result was delicious – think pumpkin pie with a boozy kick. Strain the infused vodka through cheesecloth for a perfectly clear result. And make sure you use raw pumpkin for this.
Pumpkin Vodka
(For those wanting less vanilla flavor, use 750 ml of plain vodka and omit the vanilla vodka)
1 clear glass bottle or jar with lid, washed
2 cups raw fresh pumpkin, peeled and cut into small pieces
1-1/2 cups vodka
3/4 cup vanilla vodka
1 long vanilla pod, cut in 2 pieces and split down the centre
4 to 5 in. piece of cinnamon stick
Add all ingredients to a bottle or jar.
Cap tightly.
Steep in fridge for up to 1 week, shaking occasionally.
Strain and keep leftovers in the fridge.
Pumpkin Martini fresh ice
2-1/2 oz pumpkin vodka
1/2 oz amaretto
Shake over ice and strain into a martini glass. Makes 1 drink.
