Pumpkin Martini

Matthew Kelly / Supercall

It’s hard to think of anything other than a mix of gin and vermouth as a Martini, but we’re willing to let the definition slide when the rendition is this good. For his twist on the classic drink, Fitsum Kebede of The Carolina Inn uses a creamy mix of aged rum, pumpkin puree and warming spices. ”Mount Gay Rum is well balanced with a hint of spice and a sweet finish, so it’s perfect for this cocktail,” he says. “The vanilla extract and bitters maintain the sweet spice, and a kick from fresh lemon juice gives the drink a round feeling.” It’s the perfect dessert for a fall dinner party and will keep you toasty (and maybe a little toasted) as you pass out candy to trick-or-treaters.



  • 2 oz Rum
  • 2 oz Pumpkin Purée
  • 2 oz Pumpkin Cinnamon Syrup
  • .5 oz Lemon Juice
  • 1 tbsp Vanilla Extract
  • 1 egg white
  • 3 dashes Peychaud’s bitters
  • Lemon wheel
  • Star anise, for garnish
  • cinnamon stick, for garnish


Step one

Add all ingredients save for the garnishes to a mixing tin with ice.

Step two

Shake well and strain into a chilled coupe glass.

Step three

Garnish with a cinnamon stick stuck through the lemon wheel and rest the star anise on top of the lemon.

Contributed by Fitsum Kebede