Sol Cocina Puts Pumpkin Where it Belongs—in a Margarita

At Sol Cocina in Newport Beach, Orange Coast Senior Editor Anne Valdespino happened upon a pumpkin-spice margarita that sounds like a perfect, grown-up antidote to the sugary, pumpkin-flavored this-and-that pressing in on all sides this time of year. Some of those, honestly, are affronts to the American native squash. It sounds just a little crazy, but let’s consider this cocktail a vote to restore pumpkin’s proper dignity. To that end, Anne got us the recipe to try.

In her words: Worth experimenting! It’s a refreshing and not-too-sweet cocktail. Here’s what I liked about it: It really meshes with the tequila, which already has hints of spice. The pumpkin makes it more substantial than your average margarita, and it gets its flavor from the true New World vegetable, not some phony syrup like a lot of the coffee drinks do. I really want to be drinking this at home beside a roaring fire in front of my Christmas tree!—Anne Valdespino

Pumpkin-Spice Margarita from Sol Cocina

2 ounces white tequila (Sol uses Corralejo Blanco)

½ ounce agave nectar

1 ounce fresh lime juice

1 ounce fresh roasted pumpkin purée

Pumpkin pie spice


In a pint glass filled with ice, combine the tequila, agave nectar, lime juice, pumpkin pureé, and pumpkin pie spice to taste; shake. Strain into ice-filled glass. Top with a few dashes of cinnamon to garnish. (Sol does not recommend salting the rim of the glass for this one.)

Facebook Comments