Carlos Rojas was presented with a bottle and a challenge. The bottle was RumChata Pumpkin Spice, a new product from the line of cream liqueurs. The question that followed was open-ended: “What can you make with this?”
The Grill at Point Pinos bartender didn’t hesitate. With the advent of fall comes pumpkin spice season, apparently a federally mandated ode to cinnamon, nutmeg, ginger and such. The blend makes its way into spaces that are welcome, such as the latte, and cringe-worthy (think seasonal Spam). But Rojas already had an inkling of what might suit it best.
Pumpkin Spice Espresso Martini was his response. It’s a clever interpretation of the spice blend, in that it uses the holiday savor as both a partner and foil to the bitter jolt of coffee. The faintly sweet, slightly earthy, somewhat prickly combination layers over and under the bite of espresso. As the creamy froth blankets your palate, a soft impression of cask vanilla soothes it all. Yet coffee is a constant on the senses. The cocktail is an espresso martini foremost, accented by the flavors of autumn.
Rojas crafted the drink from Tito’s vodka, coffee liqueur, the RumChata in question and a drizzle of pumpkin spice syrup – enough to lend depth without toppling the cocktail into spice blend overdose. This is welcome territory for the often-abused pumpkin spice – a deftly balanced cocktail, and a pretty one, at that.
THE GRILL AT POINT PINOS, 79 Asilomar Blvd., Pacific Grove. 582-8919, grillatpointpinos.com
Article source: Monterey County Weekly
