Pumpkin Spice and Apple Cocktail

Categories:

This spiced concoction borrows from the pumpkin spice craze, mixes in seasonal apple cider, a splash of rum, and adds some bubbles. The result - the ultimate cool-weather cocktail. Serve it at any fall or winter gathering.

Prep Time

15 minutes
25 minutes cooling and chilling period

Cook Time

5 minutes

Simply Raw™ Turbinado Sugar

Simply Raw ™ Turbinado Sugar has distinctive golden crystals formed as the sugarcane juices are evaporated and crystalized. It provides a delicious mellow caramel flavour to hot beverages and as a topping on baked goods and yogurts.

Servings

For the pumpkin spice syrup:

1 cup (200 g) Redpath Simply Raw™ Turbinado Sugar 1 cup (200 g) Redpath Simply Raw™ Turbinado Sugar
1 cup (250 ml) water 1 cup (250 ml) water
½ cup (125 ml) pumpkin puree ½ cup (125 ml) pumpkin puree
2 pcs whole star anise 2 pcs whole star anise
1 6” cinnamon stick 1 6” cinnamon stick
1 inch (12 g) fresh ginger, sliced into coins 1 inch (12 g) fresh ginger, sliced into coins
½ tsp (2 g) ground allspice ½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves ¼ tsp (1 g) ground cloves
¼ tsp (1 g) ground nutmeg ¼ tsp (1 g) ground nutmeg
¼ tsp (1 g) ground mace ¼ tsp (1 g) ground mace
⅛ tsp (1 g) ground black pepper, preferably freshly ground ⅛ tsp (1 g) ground black pepper, preferably freshly ground

For the cocktail:

¾ cup (188 ml) gold or dark rum ¾ cup (188 ml) gold or dark rum
½ cup (125 ml) apple cider ½ cup (125 ml) apple cider
¼ cup + 2 tbsp (90 ml) pumpkin spice syrup ¼ cup + 2 tbsp (90 ml) pumpkin spice syrup
¼ cup (60 ml) lemon juice, preferably freshly squeezed ¼ cup (60 ml) lemon juice, preferably freshly squeezed
⅔ cup (167 ml) club soda ⅔ cup (167 ml) club soda

Pitcher

Glass Jar

Instructions

For the pumpkin spice syrup:

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Discard star anise, cinnamon stick, and sliced ginger. Leftover puree can be saved and used as a spread or stirred into yogurt or oatmeal.

For serving individual cocktails:

Step 1

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).

Step 2

Shake vigorously.

Step 3

Strain into glasses filled with ice.

Step 4

Top with club soda.

For serving a group:

Step 1

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.

Step 2

Add in the club soda and gently stir.

Step 3

Serve in four to six goblets or tumblers and decorate with desired garnishes.

Step 4

Alternatively, omit club soda from the pitcher, and top each glass with desired amount of club soda.

Chef's Tip

*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.