|2 ounces Pumpkin infused Vodka|
|1/4 ounce maple syrup|
|1/4 ounce DIY Ginger Cardamom Liqueur|
|1/4 ounce lemon juice|
|3 drops Bitters|
Preparation: How to make The Fassbender GingerTini
- First things first, we are going to make a pumpkin infusion :
- Place the oven rack in the center position. Pre-heat the oven to 425 degrees F. Place Kabocha or pumpkin halves onto a parchment-lined baking sheet, cut side down. Bake until blistered and soft enough that the blade of a sharp knife can easily piece through the skin, about 1 hour. Once cooked remove from oven and set aside until it's cool enough to handle, but still quite warm.
- Using a large spoon, scoop the flesh out in large chunks. Place the chunks into a large non-reactive container or Mason jar. Add a bottle of inexpensive vodka while the flesh is still warm. This will assist in the infusion process. Cover and set aside in a dark area for 3 to 5 days, swirling the mixture occasionally.
- Once complete, strain the liquid through a wire-mesh sieve double-lined with damp cheese cloth into an airtight container, discarding solids. This infusion makes more than you need for just one cocktail, it may be covered and refrigerated up to 1 month.
- At the same time as you create your infusion, begin a Ginger/Cardamom infusion :
- In a small saucepan add a large piece of chopped or grated ginger (skin on is fine), a cup of sugar and a cup of water to a simmer, then turn off and let cool. Add a cup and a half of brandy and several cardamom pods or some ground cardamom, and pour into another glass jar. If you have extra space I would top off with cool water. Set aside with your pumpkin infusion.
- Now it's time game time :
- In your shaker (or mason jar if you don't have a shaker) add all ingredients plus ice and shake.
- Strain into a martini glass and enjoy. Your guests will be blown away!