The Aftermath

Last pumpkin post for a while, I promise!

So I’m hoping you saw my cocktail post from last Tuesday. That was a busy Saturday night, because I actually developed FOUR pumpkin cocktails! The first two, already published, used vodka while the next two relied on dark liquors. You know, just to give you some variety. I think the current two would lend themselves well to my by-the-pitcher entertaining philosophy.

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For the first of these two, I pulled out the black rum because I thought its caramel notes would pair well with the fall spices and pumpkin. But sweet on sweet needed a little bite, so I grabbed some ginger beer for contrast. Add a squeeze of lime for acidic balance, and you’ve got the Thanksgiving version of the Dark and Stormy. Of the four cocktails that evening, THIS was the CGP’s favorite.

SAMSUNGI bought a small bottle of Jack Daniel’s bourbon whiskey intending to make some cookies (bourbon, maple, and bacon maybe?) or else a chocolate-bourbon-pecan pie. I don’t normally drink bourbon, but its smokiness seemed seasonal, so I thought I’d give it a whirl. For sweet, I decided to use maple syrup and skip the rimmed glass. Since the previous cocktail had gone down so well, I stayed with ginger beer. For a non-bourbon girl, this was surprising tasty. I could see myself drinking this after a huge Thanksgiving meal, in front of the fire (er, TV), while I let everything digest.

SAMSUNGDark and Pumpkin-y

2 ounces (4 tablespoons) black rum (I use Gosling’s Black Seal)
1 tablespoon canned pumpkin
2 teaspoons brown sugar
6 ounces (1/2 can) ginger beer (I use Gosling’s)
Squeeze of lime

Moisten the rim of a tall glass with rum (yes, use the thumb and forefinger of your impeccably clean hand!). Dip the moistened rim into the the saucer of spiced sugar, ensuring the rim is evenly coated all around. Fill the glass with ice.

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In a separate glass (a 1 or 2 cup pyrex measuring cup could work well), use a spoon to thoroughly mix together the rum, pumpkin, and sugar. Pour over the ice in the glass. Pour the ginger beer over it all. Add a squeeze or two of lime, Gently stir. Serve immediately.

 

 

SAMSUNGThe B-M-P (Bourbon, Maple, and Pumpkin)

1 1/2 ounces (3 tablespoons) bourbon (I used Jack Daniels)
2 tablespoons maple syrup
1 tablespoon canned pumpkin
Pinch of pumpkin pie spice
6 ounces (1/2 can) ginger beer (I use Gosling’s)
Squeeze of lime

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In a tall glass, mix together the bourbon, maple syrup, pumpkin, and spice. Fill the glass with ice. Pour the ginger beer over it all. Add a squeeze or two of lime, Gently stir. Serve immediately.

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