Let’s Pumpkin
Ingredients
- 18 ounces Elijah Craig bourbon
- 8 ounces Domaine de Canton ginger liqueur
- 12 ounces apple juice
- 12 ounces lemon juice, freshly squeezed
- 12 ounces pineapple juice
- 4 ounces fall spice syrup*
- 6 tablespoons Farmer’s Market organic pumpkin puree
- marshmallow fluff or toasted meringue**
- lemon wheels
- pineapple wheels
- cinnamon sticks
Method
With a serrated knife, cut open the top of a pumpkin, scoop out the seeds, and rinse out the pumpkin. Add the bourbon, ginger liqueur, apple juice, lemon juice, pineapple juice, fall spice syrup and pumpkin puree into the pumpkin with ice and stir. Add 5 lemon wheels, thinly sliced, and 3 pineapple wheels, thinly sliced, to the bowl for garnish. Divide between 8 to 12 mini hollowed-out pumpkins or glass mugs Top with Marshmallow Fluff or meringue and toast with a handheld torch. Garnish each drink with a cinnamon stick.