Pumpkin Bourbon Hot Toddy
I can never get enough pumpkin when autumn shows its pretty face, no matter the form. So today I’m happy to take part in the #virtualpumpkinparty organized by Sara from Cake Over Steak with a cocktail recipe I’ve reached for a few times this month.
While experimenting I really wanted to accomplish two things:
1. Quick and easy to pull together.
2. Showcasing fall flavors.
Pumpkin was a no brainer, and so was bourbon as far as I was concerned. My favorite lately has been Hudson Whiskey Baby Bourbon, a 90% corn and 10% malted barley combo that’s the first whiskey made in New York since Prohibition and the first bourbon ever. All of the ingredients are sourced within 60 miles of the distillery, with the end result being a little smoky with notes of vanilla and caramel. The perfect choice for this cocktail.
• 4 C water
• 6 oz Hudson Whiskey Baby Bourbon
• 1/4 C pumpkin puree
• 4 Tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 20 whole cloves
• medium apple, sliced
Combine all ingredients in a small saucepan. Heat on medium, stirring occasionally, until gently boiling. Drink while hot, garnish with apple slices or cinnamon stick. Serves 4.
A special thank you to Hudson Whiskey for providing a bottle of their Baby Bourbon for use in this recipe!Posted In cocktails, living, recipes