I promise that one day I will post something not pumpkin related. Just don’t count on that for the remainder of October. What I can promise is that I will be drinking plenty of these cocktails on breezy autumn nights. They are especially necessary now that my wedding is only 9 days away and there are tasks like seating charts, emails, and check writing to be done. I’m not sure how October snuck in and flew by without giving me a chance to catch my breath but I couldn’t be more excited. Every day that it gets closer makes me more and more anxious in the best sort of way. I know the next 9 days will be hectic and busy, but I am so ready to walk down that aisle, marry the best man I know, and then throw a rocking party. I have all sorts of wedding activities happening this weekend including the arrival of my grandma and my MOH, my bridal shower, and crossing off things on the wedding checklist. I am going to try to get in a few more posts before the big day but if I don’t, count on a full on recap complete with more pictures and details than you probably care to know about.
Hectic days filled with wedding tasks mean that a strong drink is pretty much necessary after dinner. It’s been awhile since I posted a cocktail recipe and while these drinks are delicious, they don’t really do it for the fall. Fall requires things that are dark, smooth, strong, and obviously, pumpkin flavored. I have been getting tired of the same old thing but didn’t quite know how to change it up. I had all but forgotten about my desire to make a new cocktail recipe when I decided that it would be a brilliant idea to roast a large roasting pumpkin so that I could have a steady pumpkin supply for the next week. Even though I eat a lot of pumpkin, I figured it would be fun to try some using pumpkin in some new ways. I was hunting around the internet for a good pumpkin flavored simple syrup to stir into my coffee and then it hit me. Pumpkin pie simple syrup would be amazing in a fall makeover of a cocktail. The first thing that came to my mind was remaking an old fashioned.
Old fashioneds are my go-to drink – I love bourbon and strong drinks that I can sip, so naturally, it’s a match made in heaven. Some Celiacs and those that are gluten-intolerant have a hard time with bourbon and whiskey due to the fact that they are made from rye however, I noticed that I tolerate these fairly well. It is important to try to get the best quality liquor you can since the higher quality stuff often goes through a more rigorous distillation process which is the process that removes the majority of gluten. Moral of the story? Get the good stuff (More info here if you’re interested!). I never did find a favorite recipe for the pumpkin syrup, but I did use what I found to make a deliciously pumpkiny simple syrup that pairs oh so well with quality bourbon and a hint of orange. The pumpkin flavor in this drink is subtle but noticeable without being overly sweet. You can intensify the pumpkin flavor by adding more syrup or letting the syrup reduce for a bit longer. I like my simple syrup to be fairly thin since I like to use it in coffee and it just incorporates a bit better when it isn’t too thick (much thinner than this pumpkin spice caramel sauce). It is the perfect cocktail to for blanket cuddling, pumpkin carving, and autumn porch chatting with your soon-to-be husband.
No that’s not photoshop. That is actually Brad messing with me by blowing his tobacco pipe smoke in my shot. Turned out nice though!
Pumpkin Pie Old Fashioned
yields: 1 drink
2 tsp. pumpkin pie simple syrup (see recipe below)
1 slice of fresh orange
2 dashes angostura bitters
2 oz. good quality bourbon
splash of club soda
maraschino cherry, orange twist, and dash of pumpkin pie spice, for garnish
1. Add pumpkin pie simple syrup to the bottom of an small old-fashioned glass.
2. Slice orange, and rub the inside of the orange slice around the glass. You want to just give a hint of orange by letting the juice and extract line the glass.
3. Fill glass completely with crushed ice.
4. Pour bourbon and bitters over ice. Add splash of club soda.
5. Shake once by transferring glass contents to a cocktail shaker and then transferring back to glass. A light mixing is all your after.
6. Garnish with a cherry, orange twist, and a quick dash of pumpkin pie spice.
Pumpkin Pie Simple Syrup
This is delicious in cocktails and coffee! Who needs $5 500 calorie pumpkin spice lattes?
2 cups water
1 – 1 1/2 cup sugar (I used 1 cup but feel free to use more if you like a sweeter syrup)
3 Tbsp. pumpkin puree
1/4 tsp. pumpkin pie spice
1 tsp. vanilla extract
1. Heat sugar and water in a medium sized pot over medium high heat until sugar dissolves.
2. Once sugar has dissolved, add in remaining ingredients and stir to combine.
3. Bring to a very slow simmer and reduce until syrup is reduced to about 1 1/4 cups or 1 cup if you like a thicker syrup.
4. Once the syrup has reached desired consistency, strain through a fine mesh strainer lined with cheesecloth (or paper towel or coffee filter). Let cool completely before using!
5. Store in an airtight container in the fridge.