A Cocktail Created For Whisky Fans Who Love Pumpkin Spice

Love them or hate them, pumpkin spice lattes are a fall staple. And no matter which camp you fall into, you know that cinnamon, ginger, nutmeg, and allspice play exceptionally well with whisky's baking spice notes. So embrace the pumpkin spice fervor but give it a spin with the PSL Martini, created by Alan Dean, concept beverage manager for Whiskey Cake in Plano, Texas.

“This glammed-up espresso martini is your ultimate winter drink,” he says. Rather than vodka, the base is a warming blend split between bourbon and rum, making each sip burst with flavor. Cold brew coffee helps balance the sweet vanilla and caramel flavors of the spirits, so the cocktail is neither too sweet nor too bitter. The pièce de résistance—the foam on top—seals the deal to deliver the pumpkin spice latte fix people crave, Dean adds.

PSL Martini

• 1 oz. Green River 1885 (or any straight bourbon)
• 1 oz. Gosling's Black Seal (or other black rum)
• 1/2 oz. Borghetti Espresso liqueur (or Kahlua)
• 1 1/2 oz. cold brew coffee
• 3/4 oz. pumpkin spice syrup (recipe below)
• thin orange slice and 3 espresso or coffee beans for garnish

Add all ingredients to a shaker tin. Add cubed ice and hard shake for 20 seconds until the shaker is cold to the touch and has some condensation. Strain through fine mesh into a martini glass. Garnish with orange slice and espresso beans.

Pumpkin Spice Syrup

• 1 cup pumpkin puree
• 1 1/4 cup brown sugar
• 1 cup hot water
• 1 cup sweetened condensed milk
• 1 Tbsp. vanilla extract
• 1 1/2 Tbsp. pumpkin pie extract

Add puree, sugar, and water to a stainless-steel pot. Bring to a mild simmer over medium-low heat. Simmer for 5 minutes until thickened, stirring regularly to prevent the puree from sticking to the bottom. Remove from heat and strain through a fine mesh strainer. Rinse the pot, place over low heat, and add the sweetened condensed milk. Once warm, slowly stir in the pumpkin syrup. Stir over low heat for three to four minutes without letting simmer. Remove from heat and add vanilla and pumpkin pie extracts. Pour into a sealable container. Keep refrigerated for up to 2 weeks.