We can all agree that pumpkin beer season is pretty awesome. But you know what’s better than pumpkin beer on its own? Pumpkin beer in your mustard dipping sauce. Check out these cocktails and recipes for your next Halloween party! Need other Halloween themed ideas? Check out our 13 Days of Halloween!
|1 oz Cointreau Orange Liqueur
1 oz fresh lemon juice
1 barspoon pumpkin butter
4-5 oz of your favorite pumpkin beer
Fresh grated nutmeg for garnish
Add Cointreau, lemon juice, pumpkin butter and ice to a mixing glass. Shake and fine-strain over ice in a highball glass. Top with beer and garnish with fresh grated nutmeg.
|1 can/bottle of your favorite pumpkin ale
1 oz Smirnoff Vanilla Vodka
Pour ingredients in a chilled pint glass. Enjoy!
|1/2 cup yellow mustard seeds
3/4 cup pumpkin beer of your choice
1/8 cup apple cider vinegar
Pinch of black pepper
Pinch of fine sea salt
Pinch of cinnamon
Pinch of nutmeg
1. In a medium bowl, mix together mustard seed, pumpkin beer, and apple cider vinegar. Put in fridge for about 2 hours (or up to 2 days) to marinate.
2. Transfer the mixture to a food processor and process until the mustard seeds are ground and the mixture thickens.
3. Put the bowl back in the fridge until you’re ready to use it. If you let it sit for a day or two, the flavors will begin to mellow.
One 15-ounce can plain pumpkin purée (not pumpkin pie filling)
2/3 cup sugar
12 ounces (1 1/2 cups) bottle Samuel Adams Harvest Pumpkin Ale
1 teaspoon pumpkin pie spice
1 1/2 cups granulated sugar
1/2 cup canola oil
2 large eggs
1 3/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1. To make the puree: In a medium-sized bowl, stir together the pumpkin purée, sugar, ale, and pumpkin pie spice. Set aside.
2. Preheat the oven to 350°F. Lightly grease a 9-by-5-inch loaf pan.
3. To make the bread: In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar and oil on medium speed. Add the eggs, 1 at a time, mixing after each addition.
4. Stop the mixer, add 1 cup of the purée, and then, with the mixer on medium-low speed, beat the mixture for 4 to 5 minutes or until well mixed, light and fluffy.
5. In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and baking powder.
6. Add the dry ingredients to the bowl and mix on low speed for about 1 minute or until the batter is well mixed. Transfer the batter to the prepared loaf pan.
7. Bake for about 1 hour or until a cake tester or kitchen knife inserted in the center of the loaf comes out clean. The top of the loaf may crack, which is normal. If the tester comes out with batter clinging to it, bake for 5 to 8 minutes longer or until the tested comes out clean.
8. Let the loaf cool on a wire rack for about 10 minutes. Turn the pan over and remove the loaf. Let it cool completely, dust with confectioners’ sugar, and serve.
*Makes one 9-inch loaf.
Share your own Halloween cocktail treats with us online and check out our 13 Days of Halloween!