Truuli Pumpkin Pie Martini

Recipe courtesy of Amy Mack, Bear Tooth Grill

Yields about 16 martinis

Spice-Infused Truuli Peak Vodka

1 750 ml bottle Truuli Peak Vodka

1 cinnamon stick

1 vanilla bean

3 cloves

3 green cardamom pods - cracked

Pumpkin Pie Mix

8 oz pumpkin puree

8 oz pumpkin spice syrup (Monin or Torani brand, found in local stores, coffee shops, etc.)

8 oz can coconut milk

6 dashes of ground nutmeg


1.5 oz Spice-Infused Truuli Peak Vodka

1.5 oz Pumpkin Pie Mix

1 oz Frangelico

1/4 oz Cinnamon Schnapps

3 dashes house-made cinnamon orange bitters*

To infuse the vodka, pour out about a half an ounce to make room for the spices. Add each ingredient to the bottle and let sit for 48 hours. Do no refrigerate. Remove solids by straining through a cheesecloth-lined strainer. Return to bottle.

For the pumpkin pie mix, combine the coconut milk, puree, syrup and nutmeg.

Blend well.

Fill shaker with ice and pour in the vodka, Frangelico, cinnamon schnapps, bitters and pumpkin pie mix. Shake and strain into a martini glass. Top with a small amount of whip cream and a dash of ground nutmeg. (For a vegan-friendly option, leave off the whipped cream, or use a non-dairy substitute.)

*Recipe for orange bitters is from the book ‘Bitters - A Spirited History of a Classic Cure-All, with Cocktails, Recipes & Formulas.’ To this recipe, add 1 cinnamon stick at the same time as all of the other spices. You can also buy orange bitters locally. Amy recommends Fee Brothers orange bitters from The Cellar, a wine and spirit shoppe located above Crush.