HAPPY HOUR
Toast the holiday with dessert in a drink
October 9, 2009
Linda Barnard
TORONTO STAR
It is a well-known fact, in my family at least, that my mother, Mary Ann Brady, makes the best pumpkin pie in the world.
It's so good, my sister asks for it instead of a birthday cake every year. And it wouldn't be Thanksgiving without it.
Not that we are traditionalists. We're ditching the turkey this year in favour of my dad's homemade timpano, the massive pasta and pastry creation from the movie The Big Night.
I did some experimenting to see if I could replicate the flavours of Mary Ann's killer pumpkin pie in a cocktail.
It would have to include pumpkin purée, plenty of spices, a hint of sweetness and some cream – no slice of that pie is complete without a big dollop of real whipped cream.
I opted for vanilla vodka as a nod to the vanilla in the whipped cream and dark, aged rum for its sweetness and caramel-like tastes that would go well with nutmeg and cinnamon.
A blender is a must for this cocktail.
The finished drink is just what I hoped for – creamy, smooth and spiced well, with a real pumpkin punch. Just the thing to have after Thanksgiving dinner this weekend – unless there's pie.
Pumpkin Pie Paradise
Don't attempt this recipe if you don't have a blender.
Fresh ice
3 tbsp canned pumpkin purée
2 tsp sugar
1/8 tsp each ground ginger, nutmeg and cinnamon (or to taste)
3/4 oz vanilla vodka
3/4 oz dark rum; the older the better
candied ginger for garnish (optional)
Add all ingredients, except candied ginger, to a blender and blend well. Pour into a martini glass and garnish as desired. Makes one drink.
Star-tested by Linda Barnard
Toronto Star