If I had to choose one flavor profile that epitomizes basic and overused, it would be pumpkin spice. That’s not to say that cinnamon, ginger, nutmeg, allspice, and cloves don’t hold a special place in my heart, I just don’t need those things in everything from a latte to potato chips. And I certainly never thought I would want that in my margarita. When I first saw this recipe via America’s Test Kitchen, I absolutely had to make it because it sounded absurd and gross. Turns out this was absolutely delightful and would make even the biggest skeptics and haters a fan of pumpkin spice.
Margarita Ingredients
- 8 oz tequila (blanco or reposado)
- 8 oz orange liqueur (such as Grand Marnier if you fancy, or triple sec)
- 2 teaspoons finely zested lime and 4 oz lime juice (from approximately 4 limes)
- 2 teaspoons finely zested lemon and 4 oz lemon juice (from approximately 2-3 lemons)
- 3 oz water
- 1 1/2 oz pumpkin syrup (recipe below)
- Salt and/or sugar and pumpkin spice (optional)
Instructions:
Mix together tequila, orange liqueur, citrus zests and juices, water, and pumpkin syrup in a container. Cover and chill for a minimum of 2 hours and up to 24 hours. Strain through a fine mesh strainer. Fill a martini shaker 1/3 full with cubed ice, add margarita (my shaker holds enough for two drinks, or 1/3 of the margarita mixture), and shake for 30 seconds.
Optional: mix together 1 tablespoon kosher salt, 1 tablespoon sugar, and a heavy dash of pumpkin spice in a shallow bowl or small plate, run a lime wedge around the rim of a rocks glass and dip rims in salt, set aside.
Strain chilled and shaken margaritas into rimmed glasses filled with ice. Be prepared to absolutely love this ridiculous drink, even if you’re a pumpkin spice hater as this is a flawless combination of all things fall and all things bright and citrus.
Pumpkin Syrup
Ingredients:
- 1/2 cup water
- 1/2 cup sugar
- 2 teaspoons pumpkin spice
- 1/8 cup pumpkin puree (not pumpkin pie filling)
- Splash of vanilla extract
Instructions:
Mix together all ingredients in a small or medium saucepan. Cook over high heat until nearly hitting the boiling (so that the sugar is fully dissolved). Let cool in pan for 30 minutes. Strain mixture into a container and store, covered and refrigerated, until ready to use. This makes more pumpkin syrup than the margarita recipe requires, so feel free to add this to your coffee or whatever your heart desires.
Notes:
- Seriously, this isn’t a joke. Seriously, this actually tasted good.
- Don’t have pumpkin spice? Make your own with 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, 1 1/2 teaspoons ground allspice, 1 1/2 teaspoons ground cloves.
