We used the same ingrediants- gin, saki, simple syrup, and then used "pumpkin water."
Getting the pumpkin water was a bit more challenging than it was with the zucchini.
It took us a few tries, but we managed to get enough juice out of the pumpkin to make it work! We ended us using about half of a three pound pumpkin.
For the garnish I used a few of the pumpkin seeds, and then I cut the top of the pumpkin in half, cut some slits and put them on the rim of our glasses!
It did not taste quite as good as the zucchini-tini, but very close. It was fun to try something new, and to put our own creative twist on a favorite recipe!
Last weekend we went up to my in-laws, and they sent us back with a bunch of home grown squash. So I came up with another creative way to utilize these and made squash tacos for Taco Tuesday! It may sound odd, but trust me, they were delicious!! I steamed the squash until tender, and then let them continue to cook in red enchilada sauce for 10 minutes, and that was all it took!