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Cocktail History
The Pumpkin Pie Mule is a Novel Nightcaps original cocktail that was created as an autumn variation of my Holiday Gin Mule, Winter Gin Mule, and Spring Gin Mule. This fall take uses the typical combination of vodka, citrus, and ginger beer and infuses it with a homemade pumpkin spice syrup, making for a deliciously spiced drink that offers a perfect balance of zesty citrus, the heat of ginger, and the rich, cozy notes of pumpkin and baking spices.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Ginger Beer: This is a carbonated beverage made with ginger spice, yeast, and sugar. I used Q Mixers Ginger Beer.
Vanilla Vodka: This is a type of vodka made with vanilla pods, grains, vegetables or fruits, alcohol, and water. I used Smirnoff Vanilla Vodka.
Pumpkin Spice Syrup: This is a sweetener made with pumpkin purée, pumpkin pie spice, vanilla extract, brown sugar, white sugar, and water. I used this sous vide recipe.
Lemon Juice: This is the tart, acidic liquid extracted from lemons. I used fresh lemon juice.
Cinnamon Stick: This is a rolled and dried bark from the cinnamon tree. I used Simply Organic Cinnamon Sticks.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.
Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is a handheld tool that’s used to extract juice from fruits by pressing or twisting it against a reamer or cone. I used the Black+Decker 32 oz Electric Citrus Juicer.
Lowball Glass: This is a short, wide glass with a thick base that’s used for serving spirits neat or on the rocks. I used the Anchor Hocking Manchester Rocks Glass.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Creamy orange hue
• Aroma: Ginger, pumpkin, and a hint of vanilla
• Taste: Smooth blend of spicy ginger beer, creamy pumpkin pie flavor, and the warmth of vodka with a touch of cinnamon
• Finish: Crisp and refreshing notes of ginger and baking spices
Kendall’s Rating: ⭐⭐⭐⭐⭐
Kendall’s Take: “Who doesn’t love a Moscow Mule? The combination of vodka, lime, and ginger beer is already iconic, so when you pair it with the quintessential flavors of fall baking spices, they become a natural (and delicious) fit, in my opinion. I’m actually not one who’s on the edge of her seat each August waiting for the Pumpkin Spice Lattes to drop the following month, but I really loved the pumpkin spice flavors in this drink. When mixed with spicy ginger beer, the Pumpkin Pie Mule becomes the equivalent of drinking a dessert but in a refreshing way. I loved this cocktail.”
Recipe
Pumpkin Pie Mule
The Pumpkin Pie Mule is a Novel Nightcaps original cocktail that was created as an autumn variation of my Holiday Gin Mule, Winter Gin Mule, and Spring Gin Mule. The recipe pairs the classic's usual ingredients—vodka, citrus, and ginger—with a pumpkin and baking spice-flavored simple syrup to give an iconic drink some fall flair.
Ingredients
Method
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Add vodka, pumpkin spice syrup, lemon juice, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a lowball glass over fresh crushed ice.
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Top with ginger beer.
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Garnish with cinnamon stick.
