Pumpkin Spice Painkiller
Honestly, I’ve never been a HUGE fan of tiki-style cocktails, and I think it’s because I’ve never been a big rum gal. But as my cocktail making skills have grown, experimenting with things you’re either unfamiliar with or not a big fan of is all part of the journey! This riff on a Painkiller has just enough sweetness and tang with a hint of that familiar, beloved, pumpkin spice.
Ingredients:
½ oz cream of coconut
¾ oz pumpkin spice syrup
¼ oz lime juice
1 oz orange juice
1½ oz pineapple juice
2 oz dark rum
garnish: pumpkin spice + cinnamon stick
Directions:
Combine ingredients into a cocktail shaker. Add ice and shake vigorously for approximately thirty seconds, until chilled. Strain into a a tall glass over crushed or pebble ice. Garnish with a sprinkle of pumpkin spice and a cinnamon stick.
PUMPKIN SPICE SYRUP
½ cup brown sugar
½ cup water
¼ cup pumpkin purée
1 tsp pumpkin spice mix
1 small pinch salt
Combine sugar, water, purée, spice mix, and pinch of salt into a medium sauce pan and bring to a simmer. Once mixture is dissolved and smooth, remove from heat and let the flavors steep while the syrup cools completely (about 30 minutes to an hour).
Once cooled, transfer syrup into an airtight container. Store in the refrigerator for about two to three weeks.
*If you do not have pre-made pumpkin spice mix, you can make your own! Combine 3 tbsp groups cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1½ tsp ground allspice, and 1½ tsp ground cloves.