Toasted Ciabatta with Whipped Ricotta and Roasted Tomatoes — BECAUSE WE ALL NEED A LITTLE JOY
First, there were the pies. Then came the lattes. Nowadays, we can barely make our way out of August before we are bombarded with pumpkin-spiced confections and concoctions. It’s possible the craze has gone a bit overboard. But there is a time and a place for cinnamon, nutmeg, cloves, allspice and cardamom. These warm spices pair beautifully with a smoky Mexican reposado — making for one pretty spectacular autumnal margarita. And let’s face it — in Florida — a pumpkin spice margarita might be as close to autumn as we get.
Pumpkin Spice Margarita
Makes 1 cocktail
2 ounces reposado tequila
1 ounce Cointreau
1/2 ounce fresh lemon juice
2 ounces pumpkin spice syrup
Pumpkin Spice syrup
1 cup light brown sugar
1 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
Pinch of ground cloves
1 (15 oz) can pumpkin puree (or less)
Cinnamon sticks for garnish
Lemon wedges for garnish
Note: this will make much more than you need for one cocktail. But it’s probably pretty good drizzled over a bowl of vanilla ice cream.
Spiced Rim
2 tablespoons kosher salt
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
instructions:
To make the syrup, combine the brown sugar, water and spices. Bring to a simmer and cook until all of the sugar dissolves. Remove from the heat and let cool. After it has cooled, stir in the pumpkin puree. (You can omit the pumpkin and use the syrup as is. Refrigerate until ready to use.
To make the rim mixture, combine the salt, sugar and cinnamon on a plate. Using a wedge of lemon, wet the rim of the glass and then dip it in the mixture.
Fill a cocktail shaker with ice and combine the reposado, Cointreau, lemon juice, and syrup. Shake well until chilled — strain in the prepared glass. Garnish with a cinnamon stick, or a lemon wheel — or both.
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