November 3, 2011

Thirsty Thursday: Halloween’s Over, But Pumpkin Season Isn’t!

Filed under: Thirsty Thursday — Tags: , , , , , — ex-boyfriend @ 5:54 pm


When it comes to cocktails, Fall is a great season for drinking them. Cinnamon, nutmeg, pumpkin, apple—it’s all just so delicious!

In the spirit of the season, I present to you Pumpkin Punch w/ Cinnamon-Infused Rum, courtesy of Kelly Carámbula and Serious Eats.


For the cinnamon infused rum:

1 750-mL bottle of dark rum, like Flor de Caña, Gosling’s Black Seal, or Myer’s Dark
3 cinnamon sticks

For the punch:

10 ounces pumpkin purée
10 ounces cinnamon-infused rum
10 ounces sweetened condensed milk (vegan? Just melt some vanilla soy ice cream—but not that Soy Delicious Coconut Milk stuff. The coconut flavor will overpower the delicacy of the pumpkin)
10 dashes Angostura bitters (seems a bit excessive, but keep in mind it’s for an entire punch bowl)
Freshly ground nutmeg (for real—fresh nutmeg is not that expensive, and you can totally tell the difference)
Ice block or cubes

To Make:

Infused rum: Combine the cinnamon sticks and rum (keeping the rum bottle) in a large ball jar (or any wide-mouthed jar.) Seal and place in a dark area for 3 days, gently shaking daily. Once the cinnamon flavor is bold enough, remove the cinnamon sticks and pour back into the liquor bottle.

In a large punch bowl, combine the pumpkin purée, rum, condensed milk and bitters. Gently stir until fully combined.

Sprinkle freshly-grated nutmeg over the entire punch bowl.

(Check out Kelly’s blog Eat. Make. Read. for more of her recipes!)

February 17, 2011

Thirsty Thursday: Rumdiddlyumptious

Filed under: Thirsty Thursday — Tags: , , , , , , , , , , — ex-boyfriend @ 5:00 pm

So as I mentioned on Tuesday, I spent last weekend up north visiting my cousin in Hoboken, NJ and eating my way through Manhattan. However, there is no better way to wash down gorging than with some booze—it’s important to involve as many vices as possible. Despite Soy & Sake being sold out of the Hitachino Nest listed on their menu, the rest of the visit was not a bust in the drink department. I had a delightful Julius Echter dunkel weizen at the West Bank Cafe, and some great wines at Pure and Dovetail. But if you’re ever in Manhattan near Chelsea on a Sunday evening and have an arm and a leg burning a hole in your pocket, check out Death & Co. It’s a nice-enough cocktail bar atmosphere-wise, but the cocktails are quite excellent.

I wanted to feature the one I had (three times), the Pumpkin Patois, but the menu on their website doesn’t have it listed; it may be a seasonal offering. I can tell you this much: pumpkin + rum usually = delicious. But it was just one of several yummy-sounding drinks to choose from, and I really appreciated the detailed descriptions of each one in the menu, including the ingredients. Sometimes I get duped by awesomely-named cocktails that suck. However, knowing what goes into everything available helps avoid that trap. For instance, it was good to know that the gin-centric Slap ‘n’ Pickle involved Krogstad Aquavit (Christer, if you’re reading this, I apologize—I still can’t get over how bad that stuff is.)

What about you guys? What are some of the worst cocktails you’ve ever had?

(Illustration by Tim Tomkinson, pulled from the Death & Co. menu)