Friday, October 7, 2016

Grandma's Pumpkin-Apple Pie Swizzle

     My Grandma used to make a pumpkin-apple pie every fall when I was a kid.  It always had such a great flavor I just had to create something in a cocktail that offers a flavor that takes me back to the days when the smell of pies baking would seep out of her kitchen as the leaves changed colors.

     This is a Pumpkin- Apple Pie Swizzle, and it really fits the chilling evenings of fall and gives you a nice warmth in the tummy like a good shot of rum and a piece of Grandma's pumpkin-apple pie would.

Pumpkin-Apple Pie Swizzle
  • 1 Heaping Bar Spoon of Pumpkin Puree
  • 1 Heaping Bar Spoon of Apple Sauce
  • 2 oz. Coffee Mate Natural Bliss Pumpkin Spice Creamer
  • 1 oz. Bahama Bob’s Pumpkin Pie Syrup
  • ½ Tsp. Allspice
  • ¼ Tsp Nutmeg
  • ½ oz. Lemon Juice
  • 2 oz. Cartavio 12 Year Solera

Place all of the ingredients except the rum in a bowl and swizzle until you get a smooth mix.  Spoon 4 Bar spoons of the mix into a shaker filled with ice, add rum and shake until chilled.  Strain into a chilled Collins glass and garnish with a cinnamon stick.

Bahama Bob’s Pumpkin Pie Syrup
  • 1 ½ Cups of Dark Brown Sugar
  • ½ tsp. Pumpkin Pie Spice
  • 1 Cup of Water
  • ½ tsp. Lemon Juice

Place Sugar and the Pumpkin Pie Spice in a pan and heat on high and stir lightly until the sugar begins to melt.  Keep stirring and very slowly add the water.  Keep stirring and lower the temp to about 225 degrees and bring to a slow boil while stirring for five minutes.  Pour into a dish that can take heat and cold and place in the refrigerator until cooled.  Pour into a pouring dispenser and put back into the refrigerator until ready to use.  It will last about a month in the refrigerator.