These pumpkin pie Moscow mules are sweet, spicy and full of autumn flavor. Pumpkin butter and vanilla vodka make them taste like an intoxicating pie!
I recently looked around my pantry and found a can of pumpkin butter that was unopened last fall (still good!). Fortunately/unfortunately, I was experiencing some nauseous morning sickness at this time last year, so although the spirit is willing to buy pumpkin jam, the body is not willing to eat it. Holding that jar, I went to look for other flavors.
We also have a bottle of vanilla vodka and ginger beer (our staple food). So, I threw these three things, ice cubes, and some freshly squeezed lime juice into a copper cup (one or two steps in between), and voila! The pumpkin pie Moscow mule was born.
Vanilla vodka adds flavor and sweetness, ginger beer is spicy, and pumpkin butter is equal parts sweetness and spice. All these ingredients combined really make this cocktail taste like a drunk pumpkin pie
THESE MULES ARE SO.GOOD.
I haven’t put such a cocktail together until now, I’m a little surprised! I mean, my love for Moscow mules is well documented. Seriously, look at the mule on this blog.
I will wait. And, if we are real, I’m kind of like a basic bitch when it comes to all things pumpkin. I am not ashamed to do a little self-reflection and admit myself.
It took a little time to look around my storage room and add a little seasonal inspiration to make this drink. So, although I am sorry that it took so long to reach this point, I think this cocktail is sufficient as an apology.
WHAT INGREDIENTS GO INTO THIS MULE?
Only a few ingredients are needed!
Vanilla vodka: I like to use Smirnoff or Pinnacle vanilla vodka. Basically, use something decent. But there is no need to get anything on the top shelf. Are there really many flavors of premium vodka?
Pumpkin Butter: This thing is like magic. Delicious, delicious magic. I found mine at Trader Joe’s, but Google told me that there are other options. Click here to see where to find some.
Lime juice: Please squeeze it fresh.
Ginger beer: I like very spicy ginger beer, but you can use any one you like.
Decoration: Although these are not technically necessary, they make the drink look beautiful! I like to use a whole star anise and cinnamon sticks
HOW DO YOU MAKE A PUMPKIN PIE MOSCOW MULE?
You’ll start by adding vanilla vodka, pumpkin butter, and lime juice to a cocktail shaker with ice. Shake shake shake until it’s very cold. Strain the contents of the shaker into a copper mug with ice.
If you want to ensure that there are no little globs of pumpkin butter that didn’t get incorporated in the shaker in your cocktail, you can double strain this drink. Basically, that means straining the drink out of your strainer and through a fine mesh strainer and into your glass.
Top everything with some spicy ginger beer and garnish with some beautiful star anise and a cinnamon stick!
IN SEARCH OF OTHER FALL MOSCOW MULE RECIPES?
Well well well. In that case, let me direct your attention this way…
While I truly believe that bourbon is a spirit that should be consumed year-round, I’ll admit that it is especially warming and delightful when the weather turns a bit cooler. I made and shared this Bourbon Moscow Mule almost 3 years ago now. It’s just as good today as it was then.
In case you want to amp up the Fall vibes even further, I also have a Maple Bourbon Moscow Mule for ya. It’s made with smoked maple bourbon and real maple syrup for a little sweetness. *chef’s kiss*
I’m also pretty stoked about my Caramel Apple Moscow Mules. They taste like (you guessed it) a big old caramel apple. But, you know, boozy and in a copper mug.
The whole family will love the fun, cheese flavor of this wonton casserole. It’s like lasagna-no fuss! Time-saving ingredients, including prepared pasta sauce and frozen ravioli, prepare quickly.
1 package (20 ounces) refrigerated cheese ravioli
3-1/2 cups pasta sauce
2 cups small-curd 4% cottage cheese
4 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Minced fresh parsley, optional
Preheat the oven to 350°. Prepare ravioli according to package directions; drain. Spread 1 cup spaghetti sauce in an ungreased 13×9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.
Bake, uncovered, until bubbly, 30-40 minutes. Let stand 5-10 minutes before serving. If desired, sprinkle with parsley.
Freeze the melon balls for at least three hours until frozen.
To make the drink, put the sorbet into the bottom of a glass, then top with the frozen melon balls. Drop in as much fresh mint as you’d like (anywhere from a couple leaves to a handful), then top with seltzer water.
Let the sorbet melt to sweeten and flavor the drink. Enjoy!
calories: 2kcal, sodium: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
I see you, dirty-martini drinkers. And I raise you this potent prize from Arkansas bartender Shaun Traxler. It’s a vodka martini— properly called the Kangaroo—gone savory with peaty Scotch and olives four ways. You’ll drop a few pitted green olives into your batch and let them linger, then garnish with some additional frozen ones to keep the mixture cool. Add a little brine and olive oil and you have a luxuriously silky drink, best served damn cold. Note that the olive oil will solidify if you let it hang out in the freezer, so it’s best to add it just before serving.
8 pitted green olives
1 ½ cups vodka
1 cup plus 2 tablespoons Islay Scotch (such as Laphroaig 10)
¾ cup dry vermouth (such as Dolin)
½ cup water
2 tablespoons olive brine
10 dashes orange bitters
Pinch fine sea salt
1 ½ teaspoons olive oil
12 lemon twists
12 to 24 green olives (optionally frozen)
At least 2 hours and up to 4 hours before serving, make the batch. Place olives in a 1-liter swing-top bottle. Use a small funnel to pour in vodka, Scotch, vermouth, water, and olive brine. Add bitters and salt, then seal, turning gently end over end to mix, and chill in freezer. (If you’d prefer to batch further in advance, refrigerate filled bottle, then place in freezer 2 hours or so before serving.)
Meanwhile, freeze additional olives for garnish, if desired. I like to place one in each divot of an empty ice cube tray to keep them separated.
To serve, add olive oil to cocktail mixture. Reseal and turn bottle gently to mix. Pour cocktail into chilled martini or Nick and Nora glasses. Express oils from a lemon twist over each cocktail and use twist as a garnish, along with a frozen olive or two.
To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks. If you can find only thicker-stalked spring onions, cut the stalks in half lengthwise, then into 3″ pieces. Cook the stalks along with the bulbs; they’ll benefit from the extra time.
8 spring onions
3 Tbsp. unsalted butter, divided
Kosher salt, freshly ground pepper
¼ cup white wine vinegar
1 cup fresh ricotta
1 oz. finely grated Parmesan (about ¼ cup)
1 small garlic clove
2 5×5″ pieces focaccia
4 large eggs, beaten to blend
Place a rack in center of oven; preheat to 350°. Trim woody ends of spring onions. Separate white bulbs from green parts with a knife. Cut bulbs in half through the root end; if size varies wildly, cut larger bulbs into quarters. Cut tender green parts of stalks into 3″ pieces; set aside separately from bulbs.
Heat 2 Tbsp. butter in a 10″ nonstick skillet over medium until foaming. Add onion bulbs and toss to coat in butter; season with salt and pepper. Cook, stirring often, until deeply golden brown and starting to soften, 4–5 minutes. Add vinegar, onion stalks, and ½ cup water and continue to cook, stirring occasionally, until almost all liquid is cooked off and bulbs are very soft and jammy, 6–8 minutes longer. Transfer to a plate. Wipe out skillet.
While onions cook, mix ricotta and Parmesan in a small bowl; season with salt and pepper. Finely grate lemon zest and garlic into ricotta mixture and stir to combine.
Warm focaccia in oven (place directly on rack) until soft and warmed through but not browned, 2–3 minutes. Divide between plates. Spread ricotta mixture in swooshing dollops on top of focaccia.
Melt remaining 1 Tbsp. butter in skillet over medium-low heat. Add eggs; season with salt. Cook, stirring frequently in large sweeping figure-eight motions with a spatula, until eggs have set into creamy folds, 1–2 minutes.
Divide scrambled eggs between focaccia. Top with onion mixture.
YODA SODA WITH LIGHTSABER STRAWS IS AN EASY TO MAKE AND DELICIOUS DRINK RECIPE THAT IS PERFECT FOR ANY STAR WARS FAN!
Who’s going to the premiere of the new Star Wars movie? Hmmm. It might actually be easier to ask who isn’t going to the premiere, or at least who isn’t planning on seeing it in theaters. There’s a lot of hype around the new series of Star War movies, and from what I’ve heard, they’re going to be amazing. So why not take your experience to the next level with a Star Wars themed drink, like Yoda Soda?
I wanted to make something that was fun, super easy to make for a crowd or just a single serving, and a drink that could be fun for kids or boozed up for an adult version. This drink fits the bill! I started with lime popsicles. I found mine at Trader Joe’s, but I’m sure you can find some variety of lime popsicle or lime sherbet at any major grocery store. Then I added a chunk to each glass. Proportions don’t really matter for this recipe because it’s all a matter of taste.
But wait – I couldn’t just make a lemon-lime frozen soda type drink and call it good. No. This is a Yoda Soda, and Yoda, according to the Urban Dictionary, is “the most powerful Jedi to ever grace the order. His wisdom and knowledge of the force was unmatched. His skills with the lightsaber were only equaled by the strength of his force lightning.” Therefore, lightsaber straws were necessary.
These straws were super simple to make. I just picked up a box of colored straws at Target and used the green ones. Then I cut them to the right length for the glass by snipping the bendy part and some of the length off. The lights are little finger laser lights. You can find them on Amazon or even at the Dollar Store. The ends of the lights have a little cap on them that you twist off. If the straw doesn’t fit in the end, just make a small snip about 1/8 inch long on opposite sides of the straw, and then they’ll slide right over the end of the light.
Just stick your lightsaber straws in the drinks, top with some whipped cream, green sugar if you have it, and BAM! You have just made the perfect Yoda Soda.
These drinks are perfectly sweet and taste just like a virgin margarita. They are fantastic for Star Wars fans of all ages. If you wanted to make an adult-only version, just add a little or a lot of silver tequila. YUM!
My friend Jessica from Modern Moments Designs created these awesome little signs. They’ve got the Star Wars logo on one side and Yoda Soda on the other. Aren’t they cute?
So, there you have it, the ultimate Star Wars themed drink perfect for any fan. Enjoy!
lemon popsiclesI got mine at Trader Joe’s
lemon lime soda
optional: silver tequila
Cut popsicles into chunks. For the size glasses I used, I cut each popsicle into 4 pieces. Add to glass.
Pour lemon lime soda over popsicle chunk and then top with whipped cream.
If you prefer an adult version, use a 50:50 ratio of lemon lime soda with silver tequila.