Everyone loves a pumpkin spice latte but I wanted to make it boozy and cold. I also love making my own syrups and I just recently started making my own liqueurs. The working name of the drink was “White Girl Heaven”, but I figured that was a little too on-the-nose. So I went with a little nod to the seasonal change. The spirit, liqueur and the syrup are all made in-house with fresh (or close to fresh) ingredients.
There are two options for the “Summer’s Gone”. One containing heavy cream, and one without. The cream version softens the spice, rounds out the flavours, and adds a smooth, velvety mouthfeel.
2 oz Pumpkin Spiced Rum*
0.5 oz Pumpkin Liqueur**
0.5 oz Vanilla Syrup***
1-2 Drops Saline Solution
Optional: 0.25 oz Heavy cream
Add ingredients into mixing glass with ice and stir for 15-20 seconds. Strain into rocks glass over a large cube. Garnish with freshly grated nutmeg or cinnamon and a piece of candied ginger on a skewer
*Pumpkin Spiced Rum:
750 ml Captain Morgan white rum
2 vanilla beans split lengthwise
3 cinnamon sticks
2 star anise
Nutmeg to taste
10 cloves
4 slices of ginger root
Mix ingredients together and allow to infuse for at least 24 hours, then strain.
**Pumpkin Liqueur:
1 cup Pumpkin puree
2 cups Brown sugar
2 cups Captain Morgan white rum
Mix ingredients together and allow to infuse for at least 24 hours, then strain.
***Vanilla Syrup
1 cup Brown sugar
1 cup Boiling water
2 Vanilla beans (Sliced)
0.5 Tsp Vanilla extract
Mix ingredients together and allow to infuse for at least 24 hours, then strain.
