My October Martini recipe to try is really a cocktail, but I think I'm going to change it a bit anyway--I'm not digging the heavy cream--maybe vanilla pumpkin vodka and a bit of low fat whipped cream? I shall have to experiment...feel free to try it and let me know what you think and if/how you changed it!
From LIssa Rogers at Slashfood:
Pumpkin-infused vodka
1 fifth vodka
1 large can pumpkin
I prefer to use a mid-range vodka for the infusing. Gordon's or Kamchatka is a bit too, shall we say, but I wouldn't break out the Grey Goose or Chopin, as you will end up tasting more pumpkin than vodka anyway. I usually go with myself. So, open the can and the bottle, pour both into a container of sufficient size, stir and cover. Shove into the back of your refrigerator for about a week. Remove and strain out the pumpkin. There, wasn't that easy?
Pumpkin cocktail
4 oz. pumpkin-infused vodka
1 oz. Amaretto
1 oz. heavy cream
graham cracker crumbs
grated hazelnut
cinnamon
Pour vodka, Amaretto and cream into cocktail shaker with ice. Use a little of the mixture to moisten rim of cocktail glass, dip glass in graham cracker crumbs. Strain martini into glass, grate a little hazelnut and sprinkle a little cinnamon on top.
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