PUMPKIN SPICE COCKTAILS & MOCKTAILS
IN THE SPIRIT
The pumpkin spice latte has long been the seasonal star of coffee shops across North America, but there is no reason why the warming scents of spices such as cinnamon, nutmeg, cloves and ginger can’t find their way into your cocktail glass. Distillers have long used these spices to season spiced rum and spiced whiskies, but increasingly bartenders are also adding these autumnal spices to their mixology repertoire. Enjoy these cocktails and mocktails inspired by seasonal pumpkin spices.
The Pirate’s Pumpkin Patch
1 Serving 1⁄2 oz amber or spiced rum
1⁄2 cup apple cider (alcohol-free)
1⁄3 cup orange juice 1 tbsp lemon juice
1½ oz pumpkin spice simple syrup*
1⁄3 cup club soda
1⁄2 orange, sliced into wheels, halved, for garnish
Directions:
1. Combine ingredients except orange slices and club soda in an ice-filled mixing glass.
2. Stir until chilled.
3. Strain into an ice-filled highball glass.
4. Top with club soda and garnish with orange slices.
* Place 1 cup canned pumpkin purée, 1 cup apple juice, 1 cup brown sugar and ⅓ teaspoon each ground cinnamon, cloves and nutmeg in a pot. Bring to a boil. When sugar has dissolved, remove from heat and let cool. Fine strain.
Pumpkin Spice Whiskey Toddy 1 Serving
1 oz honey cinnamon syrup* 1-inch piece ginger, thinly sliced
1 lemon, juice 4 oz water
1 ½ oz American whiskey
Directions:
1. Place honey cinnamon syrup, ginger slices, lemon juice and water in a saucepan.
2. Simmer for 20 to 30 minutes to let flavours infuse.
3. Add whiskey and warm.
4. Strain into a heat-proof mug. Serve warm.
* Combine 1 cup honey, 1 cup water and 2 cinnamon sticks in a pot. Bring to a boil. When honey is dissolved, remove from heat and let steep for 30 minutes. Let cool and strain before using.
Autumn Old Fashioned 1 Serving
1 ½ oz bourbon
¾ oz pumpkin spice simple syrup*
2 dashes bitters
Orange peel, for garnish
Directions:
1. Place Bourbon, simple syrup and bitters in an ice- filled mixing glass.
2. Stir until well chilled.
3. Strain into ice-filled oldfashioned glass.
4. Express orange peel over drink, then add peel to glass.
* Place 1 cup canned pumpkin purée, 1 cup apple juice, 1 cup brown sugar and ⅓ teaspoon each ground cinnamon, cloves and nutmeg in a pot. Bring to a boil. When sugar has dissolved, remove from heat and let cool. Fine strain.