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One of Boston’s newest drink spots is paying homage to the chai latte with a pumpkin-inspired spin off. We visit VOX Populi ...
in the heart of the Back Bay district, where bartender Brenda Marry mixes a martini that just might trump traditional dessert.
Tags:Pumpkin Chai Martini Recipe,Behind the Burner,Brenda Marry at VOX Populi,Pumpkin Chai Latte Martini,Pumpkin Chai latte Martini Cocktail Drink Recipe,Pumpkin Chai Latte Martini Recipe,Pumpkin Chai Martini Cocktail
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Divya Gugnani: In the winter time, I enjoy eating pumpkin, but I've never drank it. Mix it up with a twist of chai and you’ve got something extraordinary. I'm Divya Gugnani here at Vox in Boston, Massachusetts. So let's go Behind the Burner and meet the bartender who’s serving it up.
So I'm here with bartender Brenda Marry. Brenda, you have a very special cocktail for us and what is that?
Brenda Marry: Yes, it is the pumpkin chai latte martini. We're going to start off with about 2-1/2 ounces of stoli vanilla then we're going to have about another ounce and a half of the chai latte, and then pumpkin all as well. And we're going to do about an ounce of the pumpkin. We want to shake it real nice and then to have some fun with it, you can rim your glass with some salts or sugar which is your rum martini. You can dip a little bit of simple of syrup, but you should shake at it and then crash that Graham cracker. And then, that’s why you don’t need to have a garnish when the glass has a rim on it and tied up nice on it.
Divya Gugnani: And I love the way you hold the two glasses together so you don’t even use a strainer.
Brenda Marry: No strainers.
Divya Gugnani: No strainers there.
Brenda Marry: You won't knock tilt the glass too much so that it doesn’t hit the rim.
Divya Gugnani: So just to have the Graham cracker?
Brenda Marry: Yes, I don’t want it soggy for you.
Divya Gugnani: So can I taste?
Brenda Marry: You sure can.
Divya Gugnani: Okay, let's see. This is like pumpkin pie, only better. It's got alcohol on it. Thanks so much for having you, Brenda.
Brenda Marry: Thank you.
Divya Gugnani: Stay tuned to Behind the Burner where we give you the tips, tricks and techniques that are lighting the culinary world on fire. For the recipe, Q&A, photos and more, visit BehindTheBurner.com.