I’ve been infusing pumpkin bourbon for Booze and Boos this Sunday and it’s just about ready to be enjoyed. You, too, can infuse your own fall spirits.
Step 1: gut a pumpkin and cut it into thin slices. lay slices on a cookie sheet and baste with a mixture of the following: 2 T pomegranate molasses, 1 C honey, 2 t cinnamon, 1 t cloves, and 4-5 pieces of candied ginger, chopped. bake in a 400 degree oven for about an hour until pumpkin is tender.
Step 3: strain bourbon through a cheesecloth or coffee filter (the coffee filter will take longer, but will yield a product with fewer little bits and pieces floating around.
Step 4: enjoy! it’s delicious mixed with hot or cold cider, tea, or ginger ale.
As a bonus, I tried infusing bourbon with candy corn. It initially looked beautiful, but after 6 hours, the candy corn had completely dissolved, yielding a thick sweet bourbon syrup that I’ll be using to drizzle on ice cream and othe desserts, but will certainly not drink. It did look beautiful while it lasted, though: