While Heidi is hard at work in the studio this Sunday (and by “hard at work” we mean schmoozing and boozing with cool chefs and guests), this writer is heading to the pumpkin patch.

This is going to be the year that I actually utilize the whole pumpkin; you know–toast the seeds for a yummy snack, neatly scrape out the guts to use in a recipe, and carve an elaborate design that would take Martha Stewart’s breath away. Unfortunately, the only recipe I found that really interests me is this cocktail, and after one or two of these, my black lab will probably be scarfing down the gooey pumpkin seeds as I admire yet another lop-sided and snaggle-toothed jack-o-lantern. Oh well. We all have our dreams.

 

Pumpkin French 75

The original French 75 was created during World War I, and named for the 75-millimeter artillery gun. This version still packs a wallop, while adding a hint of fall flavor.

Ingredients

  • 1 oz Plymouth Gin
  • 1 oz pumpkin puree
  • 1½ oz fresh lemon juice
  • 1½ oz simple syrup
  • Champagne

Shake all ingredients except champagne in a cocktail shaker with ice. Strain into a champagne flute. Top with chilled champagne and serve.

You can find this recipe and many others at CocktailTimes.com