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Cocktails

RECIPE: Your New Go-To Pumpkin Spice Cocktail

Slip into fall with the PSL Tipsy Jitters, a spiced pumpkin cocktail from East Nashville cocktail bar Martha My Dear. This recipe blends cold brew and pumpkin goodness for the ultimate autumn sip. Image: Martha My Dear

· By Jenna von Oy Bratcher
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A glass of iced coffee or a creamy fall cocktail sits on a coaster atop a wooden table, with a stack of hardcover books and a red upholstered chair in the background.Pin
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Meet the “Tipsy Jitters Goes PSL,” a cocktail that proves fall flavors don’t have to be confined to coffee shops and to-go cups. Created by Alex Howard, co-owner and beverage director at East Nashville cocktail bar Martha My Dear, this pumpkin spice cocktail is an autumnal spin on their year-round menu staple, the Tipsy Jitters.
Start with vodka (or aged rum, or Irish whiskey). Next, add a hit of cold brew concentrate — Martha My Dear uses a concentrate from their neighbors at Elegy Coffee. From there, the drink leans all-in on fall with a spiced pumpkin syrup, coffee liqueur, and a splash of biscotti liqueur. (Yes, biscotti liqueur!) The whole thing gets topped with a float of Angostura-infused cream (a lightly spiced, velvety whipped topping) and a sprinkle of grated cinnamon. It’s indulgent but balanced enough to avoid tasting like dessert in a glass.
A glass of iced coffee with foam sits on a coaster atop a wooden table, evoking the look of a cozy fall cocktail, with stacked books and a red leather sofa in the background.Pin
A fall cocktail with layers as cozy as your favorite scarf. Image: Martha My Dear

Fun Ways to Make It Your Own

Spice it up: Cinnamon is classic, but try a pinch of ginger, nutmeg, cayenne, or turmeric on top. (A little kick keeps you on your toes.) Keep it cozy: Want something warm instead of iced? Swap the one ounce of cold brew for five ounces of hot coffee, serve it in an Irish Coffee glass, and let that spiced cream melt into the drink like the world’s best latte topper. Choose your spirit: Vodka is clean and crisp, but aged rum brings a caramel note, and Irish whiskey adds an extra layer of comfort.
A glass of iced coffee or a creamy fall cocktail sits on a coaster atop a wooden table, with a stack of hardcover books and a red upholstered chair in the background.Pin

"Tipsy Jitters" Pumpkin Spice Cocktail

Alex Howard of Martha My Dear
A fall cocktail blending vodka, cold brew, spiced pumpkin syrup, and liqueurs, then topped with Angostura-infused cream and grated cinnamon for a cozy, boozy twist on pumpkin spice.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine American
Servings 1 cocktail
Calories 377 kcal

Ingredients
  

Cocktail

  • 1 oz Vodka (Or any other spirit of choice. Works great with aged rum or Irish whiskey!)
  • 1 oz Cold brew concentrate We use a 5:1 concentrate made by our neighbors, Elegy Coffee. You can buy a store-bought concentrate or make your own by steeping 5:1 water to ground coffee by weight for 24 hours, then fine-straining.
  • .25 oz Coffee liqueur  We recommend Caffe Lolita. It's rum-based, which gives it a nice, deep richness.
  • .25 oz Faretti biscotti liqueur
  • .5 oz Spiced pumpkin syrup (recipe below)
  • Angostura-infused cream (recipe below)

Angostura-Infused Cream

  • 1.5 oz heavy cream
  • 1 tsp demerara syrup
  • 3 dashes Angostura bitters

Spiced Pumpkin Syrup

  • 5 Cinnamon sticks
  • 3 Allspice berries
  • 3 Cloves
  • 1 Pinch ground ginger
  • White sugar
  • Pumpkin puree

Instructions
 

Cocktail

  • Stir ingredients together in a mixing glass filled with ice, then strain into a rocks glass filled with fresh ice.
  • Slowly pour the Angostura-infused cream over the drink.
  • Garnish with grated cinnamon.

Angostura-Infused Cream

  • Make Angostura-infused cream by combining 1.5 oz heavy cream, a tsp of demerara syrup, and 3 dashes of Angostura bitters into a shaking tin and shake until the cream thickens.

Spiced pumpkin syrup

  • Boil two cups of water with cinnamon sticks, allspice berries, cloves, and a pinch of ground ginger.
  • Allow to simmer for 10 minutes, strain, and weigh.
  • Add two cups white granulated sugar, then stir until fully incorporated.
  • Pour into a blender with a heaping scoop of pumpkin puree, then blend until smooth.
  • Syrup keeps for approximately four weeks. 

Nutrition

Calories: 377kcalCarbohydrates: 40gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 48mgSodium: 29mgPotassium: 155mgFiber: 10gSugar: 24gVitamin A: 679IUVitamin C: 1mgCalcium: 213mgIron: 2mg
Keyword Fall cocktail, Pumpkin
Tried this recipe?Rate it above to let us know how it was!
Cheers!

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Jenna von Oy Bratcher

Jenna von Oy Bratcher

Jenna von Oy Bratcher is StyleBlueprint's Editorial Operations Manager and Lead Content Editor. The East Coast native moved to Nashville almost two decades ago, by way of Los Angeles. She is a lover of dogs, strong coffee, traveling, and exploring the local restaurant scene bite by bite.

See all articles by Jenna von Oy Bratcher
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One thought on “RECIPE: Your New Go-To Pumpkin Spice Cocktail”

  1. Brianna Goebel Brianna Goebel says:
    October 13, 2025 at 3:45 pm

    5 stars
    So yummy!

5 from 1 vote

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