It’s The Great Pumpkin [Cocktail], Charlie Brown!
Like I mentioned last month, I tend to divide my three months of autumn into three flavour palettes. September is for apples. October is for pumpkins. November is for cranberries. So here we are, two weeks away from Halloween, and I’m sharing a pumpkin spice cocktail that I just made up one evening a few weeks ago. It took a few trial runs to tweak, but I think I’ve perfected it.
THE GREAT PUMPKIN COCKTAIL
1 oz spiced rum
1.5 oz pumpkin cordial
2 oz pumpkin simple syrup
2 oz ginger beer
whole cloves, to garnish
Add rum, cordial, simple syrup, and ginger beer to a cocktail shaker. Fill with ice. Shake for 30 seconds. Strain into a cocktail saucer. Top with 2-3 whole cloves to garnish.
Normally, you wouldn’t add a carbonated liquid, like ginger beer, to the cocktail shaker. I’ve found, however, that such a small amount doesn’t create any kind of explosion you’d normally get from shaking carbonated drinks. If you’re concerned, however, I would recommend using a cocktail spoon to stir the ingredients in the cocktail shaker instead, then strain into the cocktail saucer. (The shallow and fragile glass makes it difficult to stir once in the glass.)
I use Captain Morgan as my spiced rum. I found the pumpkin cordial at a liquor store in Colorado when we were back last year for Christmas. It’s been sitting on our bar for nearly a year and I’m glad to finally have a reason to use it! I’ve never seen anything like it in the UK, but I’m sure there are other options available around the US with the pumpkin craze that happens every fall.
PUMPKIN SPICE SIMPLE SYRUP
2 cups cool water
2 cups sugar
1/4 cup pumpkin puree
1 Tbsp pumpkin pie spice
3 cinnamon sticks
Add the ingredients to a small sauce pan. Bring to a boil, then turn down and simmer for 7 minutes. Cool at room temperature for 30 minutes, strain, then chill for 1 hour before using. Store in the refrigerator in a sealed container for up to 1 month.
Note: If you don’t have pumpkin pie spice, I would recommend 1 tsp each of cinnamon, cloves, and nutmeg, plus 1/4 tsp of ginger.
HOW TO SERVE THIS COCKTAIL
When I first dreamed of this cocktail, I envisioned it in a rocks glass, but after attempting something similar with a lot more ginger beer, the feedback I got was the overwhelming flavour was ginger. Of course with this cocktail, we want it to be pumpkin. So if we decrease the amount of “mixer” (the ginger beer), we have to change the glass.
A delicate cocktail saucer is perfect for the final version of the cocktail. It does pull some of the remaining ground spices from the pumpkin spice simple syrup to the bottom, but it’s easy to just swill it around in the glass while drinking. I told Luke when I landed on the recipe I’m sharing today that this is definitely one of those cocktails that would go for like $15 at a fancy bar even though you only get a couple ounces of the drink!
THE GREAT PUMPKIN MOCKTAIL
I’ll be honest, with two of the four ingredients coming from a liquor store, I don’t really have a mocktail alternative to this particular cocktail. However, if you’re in the mood for a non-alcoholic pumpkin beverage, I highly recommend iced pumpkin juice inspired by Harry Potter.
Shop our bar favourites below:
This post contains affiliate links, so I may make a commission off any purchase you make through the link. Thank you for supporting my blog!