Pumpkin Pie Martini

This only makes one! It's under 150 calories!

4 ounces of light vanilla soy milk
1 1/2 ounces of vanilla vodka
1 ounce of sugar-free vanilla favoring
2 tablespoons pumpkin puree (canned pumpkin)
1/4 teaspoon pumpkin pie spice

Combine all and stir until smooth. Pour into a shaker filled with ice.
Shake and strain into a chilled large martini glass.

Sounds yummy- if you try it let me know. This is one I have not experimented with yet. I was just providing another use for pumpkin puree from the Pecan Pumpkin Pie recipe!

Purple Bazil Martini (From Restaurant Eve)

Purple Basil Cocktail

This is a simplified version of a cocktail that Todd Thrasher dresses up with a basil foam at Restaurant Eve. Adapted from the restaurant's recipe.

• 1 1/4 cups Simple Syrup
• Three 14.5-ounce cans coconut juice from young coconuts (not coconut milk) *
• 1 bunch of purple basil, stemmed
• Juice of 2 limes
• 3/4 ounce Bacardi Limon Rum
• 3/4 ounce coconut-flavored rum, such as Captain Morgan Parrot Bay
• In a large saucepan over high heat, add the simple syrup and coconut water and bring to a boil. Add the purple basil and boil for 2 minutes. Add the lime juice and stir. Remove from heat and pour mixture into blender. Blend on high for 2 minutes. Strain twice through a fine mesh sieve.
• Refrigerate for 1 hour. Makes enough basil cocktail mixture for 10 drinks.
  When ready to serve, chill a martini glass. Fill shaker with ice, add the rums and 2 ounces of the basil cocktail mixture and shake vigorously. Strain the rum and basil mixture into glass. Garnish with a basil leaf.