Pumpkin Margaritas

Sweet, delicious, and made with Incline Hopped - and I love any cocktail incorporating Incline. This Pumpkin Margarita recipe is sticking around for year after year repeats. It’s for sure sweet, and gives a bit of a dessert vibe, but it’s enjoyable + feels like a really fun Fall treat. Like how many times do you see a pumpkin marg? Never! It’s so fun and worth making at least once, and very perfect for an end of the night drink.

For the pumpkin butter

• 1 can of pumpkin

• 3 tbsp apple cider vinegar

• 1/3 c. maple syrup

• 1 tsp vanilla

• 1/2 tsp pumpkin pie spice or cinnamon

For the margs

• 1 shot of tequila (I used añejo)

• 1 fresh orange, squeezed

• Hard apple cider (I used Incline Hopped)

• Ginger beer

In a sauce pan, combine all the ingredients for the pumpkin butter and place over medium heat. Bring to a simmer + let it simmer for about 5 minutes - so it gets nice + thick. Remove from the heat + let chill. You can keep whatever you don’t use in a mason jar in the fridge.

For each marg, start by rimming the glass with cinnamon sugar. Stir together a tsp of the pumpkin butter with the tequila, a small squeeze of orange, and about a 1/2 cup of sparkling hard cider. Add in the some ice, top with just a floater of ginger beer. Top with dried apple + a sprig of time for flair.

Served with these cute little eyeball bites, which a fun! A small ball of mozz hollowed out, stuff with an olive, wrapped in prosciutto, + a dot of sriracha on the olive.