Pumpkin Smash Cocktail

This Pumpkin Smash Cocktail, made with Stoli Gluten Free, has all the flavors of Fall in one delicious cocktail! The easy vanilla bean pumpkin syrup makes a batch large enough to whip up a number of cocktails, perfect for a dinner party and for Thanksgiving! Top it with candied pepitas for the perfect garnish.

Pumpkin Smash Cocktail 

Pumpkin Smash Cocktail

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Easy and delicious Vanilla Bean Pumpkin Syrup.

Pumpkin Smash Cocktail

I am so excited to partner with Stoli Gluten Free vodka today to bring you this delicious cocktail in time for the weekend and for Thanksgiving! Stoli’s newest vodka, which is naturally gluten-free and made from 88% corn and 12% buckwheat, is the perfect vodka to have on hand during the holidays – whether you’re entertaining guests who adhere a gluten-free lifestyle or those who just love a great cocktail!

Pumpkin Smash Cocktail

Pumpkin Smash Cocktail

Pumpkin Smash Cocktail 

 

Pumpkin Smash Cocktail

 

Pumpkin Smash Cocktail

Total Time 0:00

Ingredients

Vanilla Bean Pumpkin Syrup

Directions

  1. For the Vanilla Bean Pumpkin Syrup: (makes 1 cup)
  2. Bring to a low boil until reduces by half, about 10 minutes.
  3. Strain using a cheese cloth.
  4. Let cool.
  5. Sprinkle 1/2 cup of pepitas with 1 teaspoon cinnamon and 1 teaspoon of maple sugar.
  6. Roast for 5 minutes tossing halfway through and watching to avoid burning.
  7. Fill a shaker glass with ice.
  8. Add the syrup, vodka, and spices. Shake vigorously.
  9. Drench the rim of your glasses with lemon juice.
  10. Dip glass rim into a cinnamon sugar mixture.
  11. Pour in cocktail. Top with the sparking water. Garnish with pipitas.
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This Post is sponsored by Stoli Vodka. I only partner with brands that I 100% personally support.

LCK READER #BONUS: Win a pair of copper mule mugs! Simply tag a friend on this Instagram image who you like to drink with for a chance to with a pair of Stoli mule mugs. A winner will be picked on Tuesday 11/8 at 12pm EST! US only.

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