I've really been feeling the "pumpkin spice" this year. This is highly unusual for me, as I'm a huge apple lover and while I like pumpkin, it's just not my favourite. Usually I'm good with baking some pumpkin muffins and calling the season done until next year, focussing on apple treats, desserts, cocktails, etc., - but not this year. Case in point, this spiced pumpkin sour! It just so happened that I had some left over pumpkin in the fridge (from making aforementioned muffins - recipe coming soon!) and I decided to get pumpkin crazy and create a cocktail that would highlight this fall flavour-staple for Thanksgiving.
Sours are classic cocktails that usually follow a standard formula - 2 oz spirit, 3/4 oz acid, 3/4 oz sweet & dash of bitters. The equal parts acid and sweet keep the drink balanced, allowing you to taste the spirit. I've jazzed up this sour cocktail riff with the addition of pumpkin (warm and sweet) and ginger (peppery) to continue to keep the drink balanced. I think it's a winner...a perfect not too sweet and not too sour cocktail. Enjoy it as an evening warm-up, or as a liquid dessert night cap.
To be honest, I just love the colour of this cocktail as well - fall in a glass! Remember to hashtag #mykuratedlife if you try this recipe and let me know what you think!
Enjoy and Happy Thanksgiving,
Krista
Cinnamon Ginger Pumpkin Sour
(makes one cocktail)
Ingredients
2 oz Spiced Pumpkin Whisky (Bourbon works great here as well)
2 teaspoons pumpkin purée (you could roast your own pumpkin or use canned - this is not spiced pumpkin pie filling)
3/4 oz lemon juice, fresh squeezed
3/4 oz simple syrup (1:1 sugar to water mixture, heated until sugar dissolves, then cooled)
2-3 dashes Angostura bitters
1/4 to 1/2 oz ginger liqueur, depending on taste (I used Giffard's Ginger of the Indies - a subtle ginger liqueur with vanilla, orange blossom and coriander notes)
1/8 teaspoon cinnamon, to garnish
Method
In a cocktail shaker combine whisky (or bourbon), pumpkin purée, lemon juice, simple syrup, bitters and ginger liqueur. Add ice and shake vigorously until the outside of the tin becomes chilled. Strain into a cocktail coupe glass. Using a small sieve, lightly dust cinnamon over drink to garnish.
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