Pumpkin Spice Bourbon

Filed under: Food/Drink — Savvy Housekeeper at 7:01 am on Wednesday, October 16, 2013

Behold! Homemade Pumpkin Spice Bourbon.

Like my coconut vodka, this was insanely easy to make. All it took was regular pumpkin pies spices–cinnamon, ginger, nutmeg, and clove–bourbon, and time.

The result is bourbon with a tasty pumpkin pie undertone and a nice lingering finish. Great for sipping and for cocktails too.

(You’ll notice there is no pumpkin in this recipe. I did try the bourbon with some canned pumpkin, but it didn’t add much flavor to the recipe. It just made the bourbon harder to strain.)

Pumpkin Spice Bourbon

    2 c good-quality bourbon
    1 tsp dried ginger
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    1 clove

Directions:

Combine all spices and the bourbon in a glass jar. Put the lid on and shake thoroughly. Let sit for 3 days and taste. If you’re happy with the spice flavor, line a colander with a cheese cloth and strain the bourbon through to a clean jar or bottle. The cheese cloth will collect any extra spices from the bourbon.

Enjoy!

9 Comments »

Comment by Eileen

October 16, 2013 @ 12:51 pm

Yes please! Spiced amber liquors are such a great plan for fall & winter. :)

Comment by CJ

October 16, 2013 @ 4:19 pm

Doing this tonight in prep for the weekend.

Any ideas on how to drink it (other than straight up)? I typically make manhattans with my bourbon.

Comment by Savvy Housekeeper

October 17, 2013 @ 7:34 am

CJ, I’m going to try it in a Manhattan and put the results up in a week or so. I’m 90% sure it would be delicious. It would also work great in an Old Fashioned or with some apple cider/apple juice shaken with ice. Hope that helps!

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October 17, 2013 @ 9:01 am

[...] that pumpkin pie spice hiding in your cabinet, but never get to use it? Here’s a bourbon infusion promising the same flavor. But it’s liquor. I suppose you could still top it with whipped [...]

Comment by CJ

October 17, 2013 @ 2:49 pm

Well, I started mine last night. Got a bottle of Jim Beam Devil’s Cut, and made a whole bottle worth since I didn’t have anything else to keep it in other than the bottle.

I think its going to be a somewhat sloppy weekend trying to figure out what this goes best with…

Comment by Brad

October 19, 2013 @ 6:49 am

I would guess this would be perfect for splashing into hot cider.

Last week I made a brown butter bourbon (fat washing makers mark with brown butter and cinnamon). I can imagine this being an interesting spin on that recipe – sort of a pumpkin spice butterscotch.

Comment by CJ

October 20, 2013 @ 5:29 pm

Well, the manhattan was ok (2parts bourbon, 1 part martini rossi rosso, and a couple of splashes of angostura bitters), but not my favorite.

It was really great as a sort of old fashioned. I took a teaspoon of sugar, soaked it with bitters, poured in 2 shots of the bourbon and added a few ice cubes. Very very good this way! The spices really give you a warm feeling as you drink a few.

Also tried a shot in some cold apple cider with ice. Hot cider may have been a little better, but it was pretty damn good.

Comment by Savvy Housekeeper

October 21, 2013 @ 10:51 am

CJ, thanks for the “research.” Sounds like it was successful. That’s interesting about the Old Fashioned–I’ll have to try it!

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December 4, 2013 @ 10:10 am

[...] any whiskey drinker would like a small batch of Pumpkin Spice Bourbon for the [...]

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