Here at Red and Brown HQ we enjoy pumpkin-spiced foods in moderate doses; coffee and beer are our go-to's and anything past that just starts to get weird. Well, except for bourbon. One Saturday morning after making too much pumpkin spiced coffee, Brown decided to freeze the leftovers in ice cube trays. Pondering what to do with these autumnal coffee cubes he did the next logical thing: figured out how to mix it with booze. A great slow sipper for a cold weekend day (or whenever you need a buzz with your buzz), the coffee cubes sweeten and spice up the profile of the cocktail as they melt and ensure that you get just enough caffeine kick to keep you focused on your book/Bob's Burgers marathon/football game/whatever.
The Pumpkin Alarm Clock
2 ounces bourbon 1 scant teaspoon honey (we prefer amber) 2 pumpkin-spiced coffee ice cubes (see instructions below)
In a rocks glass pour in your bourbon and, while stirring, slowly drizzle in the honey. It's ok if it doesn't get totally mixed, it will diffuse along with the ice.
Add in 2 pumpkin-spiced coffee cubes, give it a good stir, and proceed with Season 2, Episode 7.
Take any leftover pumpkin-spiced coffee you have (Green Mountain, Dunkin Donuts, Union Market, Trader Joe's...a lot of people make it) and pour it into an ice cube tray. Place in the freezer until solid, et violà.