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Pumpkin Bourbon Cocktail. This autumn harvest cocktail features warm spices, pumpkin butter, bourbon, and a pop of lemon juice.

Bourbon Pumpkin Cocktail

This autumn harvest cocktail features warm spices, homemade pumpkin butter, bourbon, and a pop of lemon juice.
Prep Time: 30 minutes
Total Time: 30 minutes
Course: Drinks
Cuisine: American
Keyword: bourbon, whiskey, pumpkin cocktail, thanksgiving cocktail, halloween cocktail
Servings: 1
Author: Maryanne Cabrera

Ingredients

Cocktail:

  • 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

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

Ginger Syrup:

  • 100 grams (1/2 cup) granulated sugar
  • ½ cup water
  • 2-inch piece ginger, peeled, sliced into thin disks

Instructions

Cocktail:

  • 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.

Pumpkin Butter:

  • 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.

Ginger Syrup:

  • 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.

Notes

  • 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.