Pumpkin Bourbon

28 Oct

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 2: place pumkin slices into a large jar, jug or other vessel that can be tightly sealed.  pour bourbon (I used Evan Williams) over pumpkin.  let it sit for at least 1 week (2 or 3 is better).

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:

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One Response to “Pumpkin Bourbon”

  1. Cathy October 29, 2010 at 2:51 am #

    Dale, you are the cutest person in the world!

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