Why save pumpkin only for dessert, coffee or
? Thanksgiving was made for whiskey and the infusion of fresh pumpkin takes it to another level. Although we add "pumpkin pie spice", this is not your pumpkin spice latte - it complements the whiskey's vanilla and caramel notes and rounds out the pumpkin without overpowering, leaving you with a sweet, earthy buzz.-- Brown
Pumpkin Pie Whiskey Makes about 1 Quart (4 cups)
- 2 Whole Cinnamon Sticks
- 1 Clove Nutmeg, Roughly Crushed
- 1/2 Tablespoon Whole Cloves
- 4 Cups Bourbon (we loved the flavor of Four Roses for this)
- 2 Cups Fresh Pumpkin, cut into 1-inch pieces
- 1/2 Tablespoon Molasses
If you're dismantling your own pumpkin, save the seeds. They'll make a great bar snack.
In a clean large mason jar or tight-sealed container, stir molasses and whiskey, until combined. Add pumpkin, making sure it is fully covered.
Wrap all spices tightly in a cheesecloth with butchers twine and submerge in the whiskey.
After 2 days, remove the spices.
After 7 days, remove the pumpkin.
Strain through a fine mesh sieve before serving. Drink straight up, with an ice cube, or in your favorite brown-liquor cocktail.