Food & Drink

A Pumpkin-Spiced, Chipotle Margarita Served In a Gourd

Introducing Your Halloween Party Centerpiece

By Hadley Tomicki ·

Cinderella had a pumpkin that turned into a horse-drawn carriage.

You have a pumpkin that gets people drunk.

No argument as to who packs better gourd-based technology.

Tonight, you carve your alcoholic magnum opus. It's an easy-to-make, Tequila-infused punch called the Tanteo Panadero Margarita. It comes in a gourd with a smoked chile and will be the life of your Halloween party. Apologies to Harley Quinns #1-8.

So don't you dare go carve that Jack-o'-lantern this year. Just take a little off the top of a small pumpkin, scoop out the slimy innards, and stop right there for a personal-size margarita. Simply increase the pumpkin's size if you want to double, triple, or quintuple the recipe for a crowd.

Next, you'll brew up an evil combination of Tanteo's chipotle-infused Tequila, agave nectar, and pumpkin puree then pour that right into your pumpkin. With a fat, diabolical whole chile chipotle floating on top. And a wickedly chilly bed of ice out bent on possessing your soul. There's also lemon. Which fails to be scary.

And like the Great Pumpkin, everyone will show up for this seasonal delight year after year.

But unlike the Great Pumpkin, it will never stand you up as you waste another Halloween in some weird fruit farm while your friends dance like crazy with an intelligent dog and mock your adolescent naivety.

Of course, there's only one way to be sure.

Here's how you make it:

Tanteo Panadero Margarita

  • 2oz. Tanteo Chipotle Tequila
  • 1 oz fresh lemon juice
  • ¾ oz Light agave Nectar
  • 1 oz Pumpkin Puree

Directions: Combine ingredients in a shaker with ice. Shake well and strain into a hollowed mini-pumpkin. Garnish with freshly ground nutmeg and cinnamon.

Hadley Tomicki

Hadley Tomicki lives in Los Angeles. He is probably going nowhere on the 10 Freeway this very second.

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