The pumpkin pie syrup is a fun idea. Your rum/apple brandy variation reminds me of Death and Co’s Patois Punch, which also incorporates pumpkin purée, pie spices, rum and apple brandy (although they use Calvados). But their version is a shaken drink with lemon juice, so yours is a nice twist (and much quicker to whip up after a dinner). I look forward to trying it!
How off do you think this drink would be using a pumpkin spice liqueur instead of the custom syrup? Traveling and not sure the host wants me to use their kitchen with other cooking going on!
This looks like a very approachable, feasible project for most people. Here are some ways to make it a lot less convenient:
Use whole pumpkin (maybe roast it first?), so there are less dissolved solids in the final syrup. Or add some Pectinex to make it easier to strain.
Other option is to infuse the spice flavors into the spirit instead of the syrup, since a lot of those flavors aren't as soluble in water. Two ways I can think of doing this are a rapid infusion in an iSi whipper, or blooming the spices in neutral oil and using that to fat-wash the spirit.
For doing a sous vide setup like this, I find that a mason jar is your friend. Airtight seal, will stay submerged, much easier to control your pour after.
This Thanksgiving, Make a Pumpkin Spice Old Fashioned
The pumpkin pie syrup is a fun idea. Your rum/apple brandy variation reminds me of Death and Co’s Patois Punch, which also incorporates pumpkin purée, pie spices, rum and apple brandy (although they use Calvados). But their version is a shaken drink with lemon juice, so yours is a nice twist (and much quicker to whip up after a dinner). I look forward to trying it!
How off do you think this drink would be using a pumpkin spice liqueur instead of the custom syrup? Traveling and not sure the host wants me to use their kitchen with other cooking going on!
This looks like a very approachable, feasible project for most people. Here are some ways to make it a lot less convenient:
Use whole pumpkin (maybe roast it first?), so there are less dissolved solids in the final syrup. Or add some Pectinex to make it easier to strain.
Other option is to infuse the spice flavors into the spirit instead of the syrup, since a lot of those flavors aren't as soluble in water. Two ways I can think of doing this are a rapid infusion in an iSi whipper, or blooming the spices in neutral oil and using that to fat-wash the spirit.
For doing a sous vide setup like this, I find that a mason jar is your friend. Airtight seal, will stay submerged, much easier to control your pour after.
My wife tasted my drink and mixed some of the syrup with Prosecco. Pretty tasty