Fall is here and it brings with it great weather, awesome movies, and pumpkin spice products. I’m not immune to a certain chain’s pumpkin spice coffee. I’m also not immune to a good drink-making dare. So I put the word out to my twitter peeps to give me some drinks to work on while I get ready for our annual Halloween Blowout. This article my awesome friend Muse gets a cheers for our first little idea.
So I’ve used coconut a lot on this site. It comes with the Tiki Territory. Coconut cream is sweet and I often use it instead of a syrup. I also introduce a lot of my spice elements with a syrup. My bro Dan and I have been discussing finally doing a pumpkin spice syrup for the site so I decided the time was now. I hope Muse doesn’t mind that I used no Coco Lopez here, instead we use creamy delicious coconut milk to add delicious flavor and mouth feel. I also used the new syrup to add an array of pie spice to make your taste-buds glad it’s fall. Dark rum and orange peel love coconut and pumpkin alike, when you bring them together we have a happy family. Also let me make this clear. This is a pumpkin spice syrup, not a pumpkin pie syrup. So of course there’s no pumpkin in it. Pumpkin spice is a flavorful fall spice mix added to baked goods. I find it hilarious people were surprised Starbucks wasn’t putting squash in coffee. We’ve made a couple of drinks with pumpkin puree. This isn’t one of them.
1 oz Dark Jamaican Rum (Coruba)
1 oz Gold Virgin Islands Rum (Cruzan)
1 oz Orange Curacao (Ferrand)
¾ oz fresh lime juice
½ oz unsweetened coconut milk
¾ oz pumpkin spice syrup (see below)
1 hearty dash Angostura orange
Shake well with ice and garnish with peels of lime and orange. Add dashes of powdered spice and a lime wheel as desired.
Pumpkin Spice Syrup
4 sicks of cinnamon, crushed
1 heaping tablespoon of allspice, crushed
1 heaping teaspoon cloves, crushed
1 teaspoon ground ginger
1 grated bulb of nutmeg
1 cup sugar
1 cup water
Combine ingredient and bring to a small boil while stirring often, then reduce heat and keep stirring for two minutes. Let infuse off heat for at least four hours but no more than eight before straining and bottling.
The coconut milk, orange peel, and nutmeg in the syrup really give this one a great nose. If you wanna enhance the spice aspect you could dash the top with a little Pumpkin Spice, but I think this is perfect. The orange liqueur and bitters add a really great refreshing note to this that would be sorely missed. The pumpkin spice and coconut milk are such a match made in heaven and both marry well with the dark Jamaican rum. The gold rum helps keep things light here. I tried Mount Gay and Appleton Special as well. Both rums were good, but I liked how Cruzan moved to the background more than the others.
“You Get Hammered America”– JFL