I know that Target would like us all to think that Christmas is next weekend but in my world it’s still fall, and Thanksgiving hasn’t even happened yet! I’m still crunching through leaves, dreaming of turkey and stuffing, and mixing up drinks with my Pinnacle Pumpkin Pie vodka.
My bottle is almost empty so I went out to the liquor store today to replenish my supply. I went to the place where I got my first bottle and they didn’t have any! I’ll admit, I panicked a little – I still have quite a few drink ideas that I want to try! Luckily I found it at the next store I tried so I bought two bottles just to be on the safe side. Oh, and I bought a bottle of Pinnacle Marshmallow as well. Pumpkin, marshmallow…it works for Scentsy, it could work for a cocktail too!
I felt like a bit of an alcoholic marching up to the checkout line with three bottles of vodka and a case of beer (for the boyfriend) but all was forgotten after I handed over my debit card and realized I just spent $63 dollars on booze. It’s an investment?? Yeah, a blog expense. That’s what it is…
Today’s drink is super easy to make, and combines three fall flavors: pumpkin, cranberry and ginger. It’s the Cran-Pumpkin Pop!
One shot of Pinnacle Pumpkin Pie Vodka (or two!)
Splash of cranberry juice
Pour the vodka and cranberry juice into a glass, then fill the glass with the ginger ale and some ice.
It’s a Shirley Temple for fall!!
Do you have any favorite fall cocktails? AND, does anyone else agree with me that Christmas commercials before Thanksgiving have replaced political ads as the most annoying thing on TV right now?
1 cup sweetened dried, fresh or frozen cranberries
PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Recipe makes two loaves.
OR, you can do what I did and make one big loaf, and then a bunch of mini ones. I only baked the minis for 30 minutes. If you put them in little cellophane bags and tie them with ribbons, these make perfect little gifts for the holidays!
Now if you’ll pardon me, I’m going to go start building a fort with my rocks…
I am tired of summer. Tired of 90 degree days with 70% humidity. Tired of stepping out the door in the morning to go to work and watching my hair expand from the corner of my eye. Tired of getting all sweaty just from breathing. Oh, and I’m REALLY tired of mosquitoes. Seriously, what purpose to those damn things serve?! West Nile Virus freaks.
Anyway, I cannot wait for fall to start!! Cooler days, chilly nights, fall foliage, Halloween, fall festivals, my birthday (hint hint!), apple cider and all kinds of pumpkin flavored goodies!!!!
Pumpkin pie, pumpkin donuts, pumpkin scones, pumpkin bread, and now this…
It exists, and tonight I found it. I am beyond excited about this. Last fall I tried numerous times to make a yummy pumpkin pie drink using a pumpkin spice liqueur that shall remain nameless because it was SO gross. I was dejected all the way through Christmas.
I LOVE Pinnacle flavors so when I saw that they were coming out with Pumpkin Pie I knew it would be good. Of course, as soon as I got home with the bottle I had to try it. So I’ve mixed up a test drink and it is just slightly shy of awesome. Since I want to tweak it just a bit, I won’t be sharing the recipe today but the Perfect Pumpkin Pietini is just one of the many wonderful things that will be heading your way this fall…(provided I don’t get laid up with West Nile Virus).