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Lydia’s Pumpkin Spice Moontini



1 1/2 ounces Dutch’s Spirits Sugar Wash Moonshine
2 ounces pumpkin puree
1 ounce spice syrup
Cinnamon stick
Candied pumpkin seeds

Pumpkin Puree
1 medium sized sugar pumpkin
1 teaspoon vanilla extract

Spice Syrup
1/2 cup water
1/4 cup dark brown sugar
1/4 cup white sugar
1/2 whole nutmeg, grated
4-5 cinnamon sticks, broken
7-8 whole cloves

Candied Pumpkin Seeds
1/4 cup white sugar
1/4 cup water
2 tablespoons brown sugar
1 teaspoon ground cinnamon



Pumpkin Puree
1. Preheat oven to 400 degrees. De-seed and clean 1 medium sized sugar pumpkin.
2. Cut pumpkin into equal pieces, salt lightly, and roast for 40 minutes or until fork tender.
3. Remove pumpkin from the oven, let cool until it is able to be handled. Peel away outer skin and puree in a food processor until smooth. Add water as needed to reach desired consistency.
4. Stir in vanilla extract.

Spice Syrup
1. Combine water, dark brown sugar, white sugar, nutmeg, cinnamon sticks, and whole cloves in a small sauce pan. Cook on med-high heat and reduce until the consistency of maple syrup.

Candied Pumpkin Seeds
1. Clean and dry seeds thoroughly. Preheat oven to 300 degrees.
2. Roast seeds for 20 minutes or until golden brown.
3. Let the seeds cool slightly. In a small saucepan, whisk together white sugar and water. Toss in roasted pumpkin seeds and then toss them in brown sugar and ground cinnamon.
4. Bake at 350 degrees for 15 minutes.

1. Prepare a martini or old fashioned champagne glass.
2. Add all ingredients into cocktail shaker with ice. Shake vigorously.
3. Pour in glass. Garnish with cinnamon stick and pumpkin seeds.

Hudson Valley Restaurant Week is back this April 8-21!