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Mumbai Mule

This is an original pumpkin-spiced cocktail recipe for the holidays, or for any special occasion.
Strong and well-flavored, the idea came to me through a friend who made it last year at Thanksgiving. So this year, I decided to try it for our turkey day festivities. It was a hit!
What my friend described at the time was a sort of a pumpkin-spiced cocktail, not unlike a Moscow Mule.
 Her instructions were vague: “I made a pumpkin spice-infused vodka with cinnamon and cloves and ginger, I think. And shook it with pumpkin purée. And then finished with ginger beer. I think garam masala would work, too!”
Here's my version of the cocktail.
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Prep Time 20 minutes
Servings 1 drink

Ingredients
  

For the Chai simple syrup:

  • 12 green cardamom pods
  • ½ teaspoon black peppercorns
  • ½ teaspoon whole cloves
  • 1 cinnamon stick
  • ½ teaspoon coriander seeds
  • 1 cup sugar
  • 1 cup water
  • 3 tablespoons fresh ginger chopped
  • ½ teaspoon powdered vanilla OR 1 teaspoon vanilla extract

For the cocktail:

  • 2 shots vodka
  • ½ shot freshly squeezed lime juice
  • ½ shot Chai sugar syrup from above
  • 1 tablespoon puréed pumpkin or butternut squash pushed through a fine strainer if possible
  • 3 shots ginger beer
  • Ice cubes and crushed ice

Instructions
 

  • Gather the spices and preheat the oven to 350°F (180°C).
  • Lightly crush cardamom and peppercorns using a mortar and pestle or by pounding them slightly in a plastic bag.
  • Place cardamom, peppercorns, cloves, cinnamon, and coriander on a cookie sheet or in a baking pan, and toast until very aromatic (about five minutes).
  • Meanwhile, bring the sugar and water to a boil in a small casserole. Lower the heat and add the now-toasted spices, ginger, and vanilla.
  • Simmer gently for 3 minutes, and then turn off the heat and cover the casserole. Let this mixture sit for 5-10 minutes. The longer it infuses, the stronger it will be, so taste as you go.
  • Strain the syrup through a fine-meshed sieve and pour into a very clean jar with a tight-fitting lid.
  • To make the cocktail, pour vodka, lime juice, Chai syrup, and pumpkin purée into a glass and stir. Fill glass two-thirds of the way up with ice cubes. Top with the ginger beer and some crushed ice. Serve immediately. Santé et bonheur!

Notes

Makes about 2 cups Chai simple syrup; proportions given for 1 cocktail
© Allison Zinder