For Thanksgiving I wanted to serve something special and fun to start the evening. When perusing Daniel Boulud Cocktail book, I came across this Pumpkin Smash. I thought it couldn’t have been more perfect. It does take some preparation but well worth it. (The Spicy Simple Syrup needs to steep overnight) Comments made about the cocktails “It tastes like pumpkin pie in a drink but better!”
1.5 oz Appleton Estate V/X Rum ( I used just a dark rum I had)
3/4 oz of spice syrup
1/2 oz of lemon juice
1/2 oz pumpkin puree
1 drop of The Biter Truth Jerry Thomas’ Own Decanter bitter
1 Cinnamon Stick
In Shaker, combine liquid ingredients with ice. Shake and strain into a rocks glass with a 2″ square ice cube. (i just used regular ice) Garnish with cinnamon stick and cloves.
Bring to a boil 2 cups of water with 2 cups of white sugar, 8 cinnamon sticks, 8 cloves, and half a ground nutmeg. Let steep in the refrigerator for a day, then strain mixture into a clean, sealed container. Can be kept refrigerated for up to 3 weeks.