Great party and great time last night – thanks to our Halloween hosts for another memorable night.
The Pumpkin Spice has been a drink in progress. I tried several iterations over the course of the last week – bourbon, cognac, calvados for the base, then adding in different modifying liquors. I think the magical formula came together last night. There were nice comments made and even a couple of request for re-loads. Here’s the final recipe:
- 1 1/2 oz aged rum
- 1/2 oz Goldschläger cinnamon schnapps
- 1/2 oz fresh Meyers Lemon juice
- 1/2 oz Monin Pumpkin Spice syrup
Shake with ice and strain into a chilled cocktail glass. Add a dash of pomegranate juice and let it settle to the bottom. Big hit with the witches.
Most of these were made with Appleton Estate VX Jamaica Rum, a current favorite, but we also made a couple with Knob Creek bourbon. The quality of the base liquor really helps make the drink. For the final round we used a little bit of a brown liquor from a Mason jar that showed up toward the end of the party. I think that last one was the reason I was a little slow to get going this morning.