Pumpkin Vanilla Cocktail with Spiced Sugar Rim
As I mentioned the other day, vanilla is one of my favorite flavors. And everyone knows that fall is all about the pumpkin. These two ingredients play very nicely together. Especially when you’re talking about an adult beverage to be enjoyed on a crisp cool evening.
I started making this drink for friends a couple weekends ago and we’ve been enjoying it together ever since then. The vanilla vodka provides a subtle warmth and what really makes this drink special is the spiced sugar rim.
I found that I take just enough sips to work my way around the glass so that I have a bit of the cinnamony sugar with every sip of the cocktail. Definitely don’t skip that important step when making this drink!
One Year Ago: Apple Crisp Pie and Turkey Veggie Burgers
Two Years Ago: Pizza Dough and Multi-Seed Crackerbread
Three Years Ago: Pumpkin Spice Cheesecake Brownies
Four Years Ago: Pumpkin White Chocolate Chip Cookies
Five Years Ago: Vegan Margarita Cupcakes
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Pumpkin Vanilla Cocktail with Spiced Sugar Rim
A perfect fall cocktail!
Yield: 1 cocktail
Ingredients:
For spiced sugar rim
3 Tbsp brown sugar
1 Tbsp sugar
1 Tbsp cinnamon
1 tsp freshly ground nutmeg
For the cocktail
1 pumpkin flavored beer
1 oz vanilla vodka
Directions:
For spiced sugar rim
Combine all ingredients in a small bowl
For assembly
Fill a small bowl or plate with water. Dip the rim of a glass in the water, then in the spiced sugar mixture.
Pour the beer into the glass.
Top the beer with the vodka and enjoy!
Keep spiced sugar rim mixture in a sealed container at room temperature.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.