Cocktail Recipe: The Perrier Octobre
We captured the essence of the fall and mixed it with the treasures of the orchard to make a cocktail that tastes exactly how we think October would taste if it was squeezed in a tall glass. We dressed up the pumpkin in a coat of sweetness and spices, gave her some bubbly cider and topped it all with Perrier. The result? The comforting aroma of a freshly baked pumpkin pie with notes of apples, all enhanced by your favorite bubbles. We think we got it: the Perrier Octobre is the perfect fall cocktail.
The pumpkin syrup
Sure you can buy it from the store to save some time, but nothing beats the homemade version!
Preheat your oven to 350 degrees. Empty and peel a small pumpkin, cutting it into pieces. Place the pieces on a sheet pan and sprinkle with brown sugar. Cook until tender then let cool.
In a mixer, blend 1 cup of cooked pumpkin with 11/2 cup of water until smooth. Pour the mixture in a pot over medium heat, add 1 cup of sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, ½ teaspoon ground cloves. Let simmer until the sugar is dissolved then sieve and let the syrup cool down before bottling it.
In a shaker filled with ice, put 1 ounce of vodka and one ounce of your pumpkin syrup. Shake well and pour in a glass filled with ice. Add 2 ounces of sparkling apple cider then top with Perrier. Garnish with slices of apple and cinnamon sticks.
Image by Kelly St-Pierre