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Take a sip of the season with Masa’s pumpkin martini. By Jack Morris. Photograph by Anthony Tieuli.

It’s great as a front porch jack-o’-lantern and even better mixed into classic fall dishes and desserts. But if you haven’t tried pumpkin in your martini, you’ve been missing out. At Masa Southwest Bar and Grill in Woburn (also located in the South End), General Manager Mohamad El Zein says his pumpkin martini tends to raise a few eyebrows. “When people first look at it, they’re thrown off, but once we explain what goes into it, the reaction is great.”

The drink originated as a margarita but quickly became popular with vodka, as customers wanted a seasonal martini that was a little more adventurous and sweet. To get the right flavor, El Zein uses local pumpkins and bakes fall spices into them before pureeing and adding the mixture. The drink, which is only available in the fall, is served straight up or on the rocks and is rimmed with roasted spiced pumpkin seeds. Masa Southwest Bar and Grill, 350 Cambridge Rd., Woburn, 781-938-8886,

Pumpkin Martini, Serves 1

The puree

Palm-sized pumpkin slice

1 tsp. brown sugar

1 tsp. cinnamon

1 tsp. butter

1/2 tsp. nutmeg

Spread butter and sprinkle spices on top of the pumpkin slice, then bake at 425 degrees for 20 minutes. Spoon out the seeds and set them aside. Carve off the skin, then chop up the pumpkin and place slices into a blender (if slices are not soft yet, bake for a few more minutes). Puree slices until mixture is a liquid consistency, adding a touch of lime juice if necessary. Strain into a container. Let cool.

The martini

2 oz. Kettle One vodka

1 oz. Cointreau

1 oz. pumpkin puree

Touch of lime juice

Touch of simple syrup

Spiced pumpkin seeds

Pour ingredients into a mixer with ice. Shake and strain into a chilled martini glass. Rim the glass with spiced pumpkin seeds. Serve.