Because it’s Monday of the long weekend, and here in Canada we’re celebrating Canadian Thanksgiving, we took this lazy day as an excuse to think of deliciously festive cocktails that can be made at home. After all, even if a #basic Pumpkin Spice Latte ain’t your thing (it’s not ours) who could resist getting into the fall spirit with Pumpkin Spice Cocktails?
After pondering the idea of what a pumpkin spice cocktail might taste like (and Googling the idea to see what recipes the internet had come up with) we discovered an equal mix of some pretty questionable concoctions as well as some that actually look quite good.
So if you’re enjoying a relaxed day today, and looking for some pumpkin-themed cocktails to make for dinner (or during the day because who is judging anyway it’s a long weekend!), take a look at these 5 Not-So-Basic Pumpkin Spice Cocktails Recipes that you can make at home:
Pumpkin and Apple Cider Fizz
- 1 1/2 oz. pumpkin puree (canned or homemade*)
- 1 1/2 oz. vanilla vodka
- 2 oz. apple cider
- 1 1/2 oz. ginger beer
- Fill a cocktail shaker with ice then add pumpkin puree, vanilla vodka and apple cider. Shake vigorously until well chilled.
- Strain into a glass filled with ice and top off with ginger beer.
- To make pumpkin puree: Preheat your oven to 400°F. Cut a pie pumpkin in half and scoop out seeds and strands. Place cut side down on a baking sheet and roast for 30 – 40 minutes. The texture of the pumpkin flesh should be soft when pierced with a fork. Let cool a bit. Scoop flesh into a food processor and puree until smooth.
Recipe & Image Source: Kitchen Confidence
Halloween Pumpkin Punch
For the punch
- 750 ml bottle of spiced rum
- 1 cup orange juice
- 1 cup lemon juice
- 1 cup spiced syrup
- 1/2 cup pumpkin puree
- 2 1/2 cups sparkling water
- cinnamon sticks (for garnish)
- dry ice (for decorating, optional)
- large pumpkin or punchbowl
For the spiced syrup
- 1/2 cup demerara sugar
- 1/2 cup water
- 6 whole cloves
- 6 allspice berries
- 1 cinnamon stick (broken into pieces)
- 1 star anise pod
- 6 white peppercorns
- 1/2 nutmeg (cracked)
For the spiced syrup
- Add the spices to a small saucepan over medium heat. Shake the spices back and forth so that they do not burn.
- As soon as the spices become toasty and aromatic add the water and sugar. Stir continuously to dissolve the sugar. Bring to a simmer and turn the heat to low. Let simmer for 10 minutes, remove from heat, and strain through a fine mesh strainer.
- cool to room temperature before using.
For the punch
- In a large bowl, add the spiced rum, orange juice, lemon juice, spiced syrup and pumpkin puree. Stir to combine.
- Once combined, pour the mixture through a fine mesh strainer into a large pitcher and chill until ready to serve.
- Meanwhile, place a large bowl into your hollowed pumpkin. Be sure your bowl is safe to handle dry ice. I used a metal bowl. Next, use tongs to fill the bottom of the bowl with dry ice, and cover with a slightly smaller bowl. This bowl will hold your punch. Again, make sure both bowls are safe for dry ice. Certain materials will shatter when exposed to dry ice.
- Pour the mixture into the punchbowl. Add the sparkling water and stir to combine.
- Now for the fun part. Carefully pour hot water into the bottom bowl so that it contacts the dry ice, thus activating the vapors.
- Guests can ladle the punch into their glasses and garnish with a cinnamon stick. Remember to give it a stir as you serve, as the ingredients will naturally separate over time.
- The length of time the smoky effect will last depends on how much dry ice you use, how hot the water is, and consequently how quickly the ice melts. To keep the effect going you will need to replenish the dry ice as it melts.
Recipe & Image Source: Honestly Yum
Pumpkin Apple Cider Shandy
- 3 ounces apple cider
- Juice of 1/2 an orange
- 3 ounces pumpkin beer
- Sliced apples and/or oranges
- Fill a glass with ice, top with apple cider and juice of the orange. Top with pumpkin beer.
- Serve immediately.
Recipe & Image Source: With Salt & Wit
Warm Pumpkin Spice Cocktail
Makes 2 servings
- 1 tsp ground cinnamon
- 2 tbsp white sugar
- juice of 1 small orange
- 1 cup apple cider, heated
- 2 oz Bourbon whiskey
- 2-3 tbsp Pumpkin Spice Syrup, shaken (see link below for recipe)
- splash of bitters
- On a small plate, mix cinnamon and sugar together and spread across the plate. Cut your orange in half and rim your glasses with the juice. Then, coat the rim of your glass in the cinnamon sugar mixture.
- To each glass add 1 shot Bourbon Whiskey, 1-1 ½ tbsp Pumpkin Spice Syrup, ½ cup hot apple cider, juice of half an orange and a splash of bitters. Stir with a cinnamon stick and enjoy!
Recipe & Image Source: CBC
Pumpkin Spiked Horchata
- 1 cup long grain rice
- 5 cups water
- 1 cinnamon stick
- 1 cup pumpkin puree
- 1 cup full-fat canned coconut milk (or milk of choice)
- 2/3 cup coconut sugar (or sweetener of choice)
- 1 tsp pure vanilla extract
- 12 oz. spiced or vanilla rum
- cinnamon sugar for rimming glasses
- cinnamon sticks for garnish
- Add rice and water to the pitcher of a blender and blend until the rice is chopped into small pieces. About 1-2 minutes.
- Pop cinnamon stick into the pitcher, cover, and refrigerate for a minimum of 4 hours, but overnight is best.
- Once mixture has soaked, strain the rice milk through a fine mesh sieve lined with cheesecloth that’s been placed over a pitcher.
- While milk is straining, whisk together pumpkin puree, coconut milk and sugar in a small sauce pan and cook over medium heat until the sugar dissolves. About 3-4 minutes.
- Remove pumpkin mixture from heat and stir in the vanilla extract.
- Stir the pumpkin mixture into strained rice milk until well mixed.
- To serve, add ice and 1 1/2 ounces of rum to a glass rimmed in cinnamon sugar, top off with with the pumpkin spice horchata, and stir with a cinnamon stick.
Recipe & Image Source: Slim Pickin’s Kitchen