In a heavy-bottomed pot, combine the Redpath Simply Raw™ Turbinado Sugar, water, pumpkin puree, star anise, cinnamon stick, sliced ginger, allspice, cloves, nutmeg, mace, and black pepper.
Place over medium heat and stir until sugar is dissolved and puree is mixed through. When syrup begins to simmer, simmer for about 5 minutes; do not boil. Remove from heat and cool; 10 minutes.
Strain the warm mixture through a cheesecloth-lined mesh sieve into a clean jar or bowl. Place the pumpkin spice syrup into the fridge to chill completely; at least 15 minutes.
Discard star anise, cinnamon stick, and sliced ginger. Leftover puree can be saved and used as a spread or stirred into yogurt or oatmeal.
In a cocktail shaker half-filled with ice, add 1½ oz (45 ml) of rum, 2 tablespoons (30 ml) apple cider, pumpkin spice syrup (1 tablespoon + 1½ teaspoons / 22 ml), and lemon juice (1 tablespoon / 15 ml).
Shake vigorously.
Strain into glasses filled with ice.
Top with club soda.
In a large pitcher filled halfway with ice, pour in the rum, apple cider, pumpkin spice syrup, and lemon juice. Stir vigorously to thoroughly combine.
Add in the club soda and gently stir.
Serve in four to six goblets or tumblers and decorate with desired garnishes.
Alternatively, omit club soda from the pitcher, and top each glass with desired amount of club soda.
*Canned or homemade pureed pumpkin can be used.
*Leftover pumpkin spice syrup can be kept in a clean jar in the fridge for up to 2 weeks. Syrup can be used to flavour coffees, lattes, and/or teas. Alternatively, it can be drizzled over toast, oatmeal, yogurt, or ice cream.
*For a non-alcoholic version, replace the rum with ginger beer.
*Make the syrup a few hours or days in advance for ease in preparing the cocktails.
