Halloween Special: 10 Ways To Incorporate Pumpkin In Your Cocktails
It's Halloween season which means it is the season of the winter squash! So, it's the perfect time to celebrate Halloween with pumpkin-related beverages. From pumpkin-infused liquor to pumpkin garnishes, check out the zillion ways in which the vegetable can be incorporated into your liquors.
Pumpkin Puree & Juice
First, scoop out the seeds and roast the squash on a baking sheet until fork tender. Once cooled, scoop the flesh from the skin and run it through a food processor until it’s smooth.
The consistency of the puree could be watery than the canned ones. You can strain the fleshy chunks out to get thinner liquid.
You can make the pumpkin juice from the puree itself. Get started by combining pumpkin juice and water in a pot. Keep the flame at medium-high heat. Bring the mixture to a boil and remove the pot from the heat. Strain the mixture through a cheesecloth into a container. Cover the pumpkin juice with a lid.
Pumpkin Spice Syrup
- 160 ml light brown sugar
- 120 ml granulated sugar
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 60 ml pumpkin puree
The pumpkin pie spice is a blend of around four to five ground spices, namely cloves, cinnamon, nutmeg, ginger, etc. There is no definite rule, if you like a certain spice, you can add more of it. If there's a spice whose flavour you are not too fond of, you can or even skip it. Do make a note of always checking the freshness of the spices.
First, measure the pie spice and whisk them together. Store it in an airtight container. Now take a cup of water in a saucepan, and add sugar, pumpkin pie spice and vanilla extract. Keep the saucepan over medium-high heat, whisk it occasionally and bring to a simmer.
Continue the simmering for two minutes so that the sugars dissolve and the flavours of spices are released. Lower the flame to low and whisk in the pumpkin puree until its consistency turns smooth. Do not let the fluid boil and remove from the heat. Now strain the fluid through a mesh strainer into a storage container. The pumpkin spice syrup is ready.
Pumpkin Spice Rim
- 1/8 tsp ground clove
- 75 gms sugar
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamons
Mix all together and use it for the rim of your glass.
- 470 ml vodka
- 130 ml pumpkin puree
Mix the pumpkin puree and vodka in a mason jar. Close the lid tightly and shake it gently for a bit. Let it sit in a cool, dry place for five days. After that, strain the infusion.
Now use a fine mesh sieve and place it in a bowl. Line the sieve with two layers of cheesecloth. Shake the vodka mixture gently and then pour it through the cheesecloth-lined strainer. Replace the cheesecloth with a coffee filter and pour half of the vodka through the filter.
Now, replace the filter with another one and pour the rest of the half through it. You can store the vodka in an airtight container in the fridge for two months.
- 250 ml water
- 250 ml sugar
- 4 cinnamon sticks
- 1 whole clove
- 1 teaspoon ground nutmeg
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon vanilla extract
- 3 tablespoons pumpkin purée (see notes)
- 180 ml vodka (serves at least 5 individuals)
Add sugar to the water in a pot and keep it on the stove. Heat it to a boil and then turn the flame to low. Add cinnamon, clove, nutmeg, ginger, vanilla, and pumpkin purée and let it simmer for 10 minutes. Remove the pot from the stove and let the mixture cool for 15 minutes. Strain using cheesecloth and let the syrup cool some more. Once the syrup is cool, mix it with vodka and let it rest in a sealed glass container for a minimum of two days. Store in the refrigerator for up to three months.
- 1 small sugar pumpkin
- 470 mg granulated sugar
- 1 cup water
- 1 tsp table salt
Peel the skin of the pumpkin and then remove its seed. Cut the pumpkin into very thin slices. Preheat the oven to the lowest setting (about 170°). Place a rack in the middle position.
Take a medium-sized pot. Add sugar, water and salt in it and bring it to a boil. Now, reduce heat to a simmer and add pumpkin slices. Simmer the pumpkin slices for about 8-10 minutes till they become tender and get a deep orange colour.
To dehydrate the slices, place them on a baking sheet lined with a silicone mat to dry. Transfer the baking sheets to the oven and allow the pumpkin to dehydrate until completely dry, it should take about 6 hours.
- 20 gms Gentian root
- 15 gms cinnamon
- 10 gms ginger root
- 10 gms nutmeg
- 10 gms angelica root
- 5 gms allspice
- 5 gms cloves
- 400 ml dark rum (for 8-10 individuals)
- 30 gms pumpkin puree
- Maple syrup to taste
Measure herbs into a 475 ml jar. Now, pour rum over these herbs and tightly screw the lid. Shake the jar well. Shake this container every day for a week. Strain the mixture into a container and add pumpkin puree to it. Let it sit overnight. Again, strain the contents well. Add maple syrup to taste. Let it stand for a week before use.
Pumpkin Ice Cubes
- 700 ml pumpkin puree (freshly roasted or canned)
Spread the pumpkin puree evenly in an ice cube tray. Keep the ice cube tray in the freezer and freeze overnight (8-12 hours). After that transfer the frozen pumpkin cubes to a container for long-term storage.
- 3 tbsp whipping cream
- 1 tbsp cold milk
- 1 tbsp pure maple syrup
- 2-3 drops of vanilla extract
- 1 tiny pinch salt
- 1/8 tsp pumpkin pie spice blend
- 1 tsp pure pumpkin puree
Put the cream, milk, maple syrup, vanilla extract, salt, pumpkin pie spice blend and pumpkin puree in a small glass. Use a handheld milk frother and whip the mixture till it rises in volume and becomes foamy with large bubbles.