Luis Mendoza is the head mixologist at Hinsdale's CiNe Modern Taqueria where his specialty is kitchen constructed cocktails - using fresh culinary ingredients like pumpkin puree and unique Mexican spices - to create unusual drinks.
CiNe's Pumpkin Margarita is a regular and much requested feature on the cocktail menu. This recipe offers you a great way to liven your Thanksgiving gathering and celebrate the tastes of the fall.
CiNe’s Pumpkin Margarita
1.25 oz Heradura Reposado
1.25 oz Lime Juice
.5 oz Triple Sec
2 oz. Pumpkin Syrup (recipe below)
Dash Chocolate bitters
Garnish with Shaved Chocolate Salt and Cinnamon
In a shaker full of ice mix all liquid ingredients. Shake really hard. Rim half of the glass with salt and cinnamon mixed together and fill with ice Strain mixture in to it and garnish with shaved chocolate on top
Pumpkin Syrup
1 quart Water
4 oz. Piloncillo (Natural brown sugar)
1 oz. Cinnamon in sticks
1 Tbsp. Nutmeg
pinch Anise Star
pinch Cloves
5 pieces Chile Pasilla
2.5 pieces Chile Arbol
2 cups Pumpkin Puree
Combine water, piloncillo and pumpkin puree and bring to a boil. Add the rest of the spices and bring to a boil. Cook for 30 minutes. Let it cool and then blend all together in blender until you get a thick sauce or syrup. Once all cool, it is ready for use. Syrup should last up to two weeks in refrigerator.
