Pumpkin pie: shaken, not stirred.

Allow us to introduce Phil (if you haven’t met him already.) Phil is an all-star Pachamama’s employee: a dream co-worker, an impeccable bartender and server, and brilliant mixologist.

One of Phil’s original cocktails was featured in the fall ’09 issue of Lawrence Magazine: the Lawrence Mag-arita (also known as a serrano chili- peach martini – recipe follows below.) It was sweet and refreshing, with a slow, gentle heat from the serrano chilies.

Phil has done it again, this time with a perfect fall cocktail: Phil’s Pumpkin Pie. It’s exactly as it sounds: boozy, thick, liquid pumpkin pie. No fork needed.

Phil starts by whipping up spiced simple syrup: boiling cloves, nutmeg, cinnamon, and the like with sugar. The spiced syrup is shaken with liquor 43 (a vanilla liquor from Spain), Stoli vanilla vodka, fresh pumpkin puree, and hand-shaken cream.

We’re keeping the pumpkin pie recipe secret for now, but here’s how to make Phil’s serrano chili-peach martini:

1 oz fresh-squeezed peach puree
2 ½ oz serrano-pepper infused silver tequila
Juice of ½ lime
1 dash of simple syrup
Mint leaf, to garnish

To infuse the tequila: Slice two serrano peppers and remove the seeds. Place peppers in a 750 milliliter bottle of silver tequila and leave for two to ten days (the longer it sits, the spicier it gets.)

To make the cocktail, pour the peach puree, tequila, and lime juice into a shaker with ice. Shake and pour into a chilled martini glass. Add simple syrup to taste.

Ahhhhhh.