So maybe we are getting a bit too old to put on a costume and go from house to house begging for candy (though if you do want to send us a never-ending supply of Good & Fruity, we would happily take it.) But as we get older and lose some privileges, we gain others that make us just as happy. Take for example, whiskey. Just because we aren’t trick-or-treating doesn’t mean that we are not treating ourselves to a bit of the hard stuff. Our friends at Alibi Whiskey told us about this amazing way to make a great cocktail and pumpkin butter recipe – and it’s also a fun way to repurpose a pumpkin:
(Image via STUNTMANpr)
Pumpkin Patch Julep
2 oz Alibi American Whiskey
1.5 oz homemade pumpkin butter (see below recipe)
1/2 oz orgeat syrup
1/2 oz fresh lemon juice
Shake vigorously with ice and strain into chilled cocktail glass or hollowed pumpkin.
Garnish with a slice of pear, a cinnamon stick and a sprinkle of nutmeg.
makes 2 pints
- 3-4 pound sugar pumpkin (aka pie pumpkin)
- 1 chopped sweet apple, skins removed
- 3/4 cup demerara sugar (sugar in the raw)
- 4 tablespoons real maple syrup (not maple-flavored syrup!)
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp cloves
- 2 tsp cinnamon
- 1 tsp fresh lemon juice
- 1/2 tsp sea salt
1. Cut stem off pumpkin and slice lengthwise. Clean out inside of pumpkin and brush with neutral oil (canola).
2. Roast pumpkin facedown in preheated oven at 350F for approximately 45-55 min.
3. Let cool for 10 minutes and remove skin with spoon.
4. Add pumpkin meat, apple, sugar, maple syrup and spices into blender. Blend until smooth.
5. Spoon mixture into medium-sized pot. Make sure there is enough room to top of pot for boiling. Cover with lid and prop open a bit with wooden spoon so that steam can escape.
Over medium-high heat, bring to a low boil. Reduce to low-medium heat and cook for 10 minutes until mixture reaches desired thickness.
6. Cool completely and stir in lemon juice and salt.