Pumpkins & Spice

Posted by Alayne Gardner-Carimi on

Serve this seasonal drink as a pre-dinner cocktail or with dessert. Delicious pumpkin base with delightful warming spices, each sip brings a new flavor to your palate.  

Ingredients (2 servings)
2 oz vomFASS Aged Molasses Rum
2 oz vomFASS Vanilla Dream Liqueur
1 oz butternut squash juice*
1 oz pumpkin simple syrup**
1 oz brown sugar gingered chai syrup***
4 drops cinnamon bitters

¼ tsp vomFASS Styrian Pumpkinseed Oil
1 oz egg whites
maple syrup, for rim

masala spice, rim and garnish

Rim two martini glasses in maple syrup and dip in masala spices.
Fill bar shaker with ice.
Add ingredients and shake vigorously.
Pour into prepared glasses.
Sprinkle masala spices lightly on top.

Serve and enjoy!I

*Butternut Squash Juice (about 1 cup)

1 lb butternut squash cubes (fresh or frozen)
1 cup water
Boil butternut squash cubes in water until soft.
Drain water.
Then mash squash cubes.

Drain squash mash througn fine mesh strainer, collecting the juice.
Refrigerated shelf life, approximately 1 week.

**Pumpkin Simple Syrup (about 2 cups)
1 cup filtered water
1 cup white sugar

1 can (15oz) pumpkin purée
Dissolve sugar in water.
Bring water to a boil.
Add pumpkin pur
ée and simmer 5 minutes.
Line fine mesh strainer with cheese cloth.
Strain liquids from solids. Makes about 2 cups.
Refrigerated shelf life approximately 1 week..

***Gingered Chai Syrup (about 2 cups)
2 cups filtered water 
2 cups cups brown sugar
2 sticks cinnamon

10 whole cloves
10 corriander seeds
5 peppercorns

2 star anise
1 oz sliced fresh ginger
Dissolve sugar in water.
Bring water to a boil.
Add spices and remove from heat.

Let steep for at least 30 minutes.
Remove spices from syrup.

Refrigerate. Shelf life approximately 1 month. 
(Also delicious to add to black tea and cream, for homemade Chai Latte all season long.)

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