Courtesy of Sticks at The Inn at Spanish Bay, Pebble Beach Resorts
Because citrus, white chocolate, and pumpkin spice = everything nice.
- 1 1/4 fl oz Absolut vodka
- 3/4 fl oz Godiva White Chocolate liqueur
- 1 oz Pumpkin Spice Syrup (recipe below)
- 1 navel orange wedge, skin on (about 1/8 of a medium-sized orange)
- 1 dash pumpkin spice
Pumpkin Spice Syrup (roughly 12-oz. yield)
- 1 c granulated white sugar
- 1 c hot water
- 1 tbsp pumpkin pie spice
Add vodka, white chocolate liqueur, and pumpkin spice syrup to a shaker. Fill 3/4 with ice. Squeeze the orange wedge and add the juice to the shaker. Add the wedge to the shaker as well. Shake vigorously and strain into a chilled martini glass. Dust with a dash of pumpkin spice.
Pumpkin Spice Syrup
Combine sugar and hot water in a small saucepan. Stir. Cook on medium/low heat until sugar has been dissolved, stirring occasionally until the mixture appears clear. Remove from heat and add the tablespoon of pumpkin pie spice. Whisk to incorporate. It’s okay if the spices clump a bit. Allow the mixture of spice and syrup to cool to room temperature.
Once cooled, strain the spices from the mix by using a strainer lined with a coffee filter to help capture the smaller particles. (Getting most of the spices out is good enough — a little spice sediment won’t hurt the syrup.) Chill for use. Store this syrup in the fridge; it should stay good for two weeks or more.