Bourbon Pumpkin Cocktail
This autumn harvest cocktail features warm spices, homemade pumpkin butter, bourbon, and a pop of lemon juice.
- 1 ½ oz bourbon
- 1 ½ oz apple cider, or apple juice
- ¾ oz ginger syrup
- ½ oz fresh squeezed lemon juice
- 1 Tbsp pumpkin butter
- 15 oz canned pumpkin
- ¼ cup + 2 Tbsp maple syrup
- ¼ cup apple juice, or unfiltered apple juice
- 2 Tbsp dark brown sugar, packed
- 1 Tbsp fresh squeezed lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 100 grams (1/2 cup) granulated sugar
- ½ cup water
- 2-inch piece ginger, peeled, sliced into thin disks
In a Boston shaker (or stainless steel cocktail shaker) filled halfway with ice, add bourbon, apple cider ginger syrup, lemon juice, and pumpkin butter. Cover and shake until mixture is chilled.
Strain into serving glass filled with one large ice cube. Garnish with cinnamon stick.
Add all ingredients to a small heavy bottomed sauce pot. Set over medium-high heat, stir ingredients together and bring mixture a boil. Allow to boil for about 30-45 seconds. Then, reduce to a simmer.
Allow mixture to simmer for 15-20 minutes, uncovered. Frequently stir to ensure mixture does not burn along bottom of pot. By this time, the mixture should have thickened. It will continue to thicken as it cools.
Remove from heat and cool to room temperature. Transfer pumpkin butter to an airtight container. Cover and store in the fridge until ready to use. Keeps for 1 week chilled.
Combine sugar, water, and ginger in a heavy bottomed sauce pot. Bring to a boil and allow to simmer until sugar has dissolved. Remove from heat and let ginger steep for 30 minutes.
Strain out ginger. Transfer syrup to an airtight container. Keep chilled in the fridge until ready to use. Syrup will keep in the fridge for up to 2 weeks.
- Store-bought pumpkin butter can be used in place of homemade version.
- Pumpkin butter recipe comes from Maple Pumpkin Butter Brioche Toast. Cooking time has been adjusted to make a smaller batch of pumpkin butter.