October is reminiscent of cool winds tussling my hair and fallen leaves caught in the threads of my sweater. It is a month that makes me feel equal parts chilly and alive. The color orange spreads across every corner as consumers young and old find refuge in the humble pumpkin.
The flavors of this colorful gourd pair perfectly with a cozy blanket and a crackling fire. Thus, I bring you the Talking Pumpkin Toddy.
One sip of this warming drink will send your senses down a trail of enchanting spices backed by the hearty reassurance of fresh pumpkin. Though this pumpkin has no mouth, the sweet, earthy flavors speak volumes. Complemented by bright lemon juice and apple brandy, this take on the classic Hot Toddy is the perfect way to ring in October.
Shoppers may require some buy-side education, but once they realize how simple it is to purée fresh pumpkins and add them to their falltime libations, you just might have trouble keeping those displays stocked. I would suggest merchandising alongside seasonal spices and dark liquor to make the shopping list complete.
2 small orange pumpkins
1 oz apple brandy (Laird’s recommended)
½ oz rye whiskey (Rittenhouse recommended)
½ oz fresh lemon juice
½ oz Grade B maple syrup
1 tsp pumpkin purée
2 dashes Angostura bitters
5 oz boiling water
Cinnamon, for garnish
Prep Time: 1 hr
Cook Time: 45 mins
Servings: 1
1. Preheat oven to 350° F.
2. Cut the pumpkins in half lengthwise and scoop out the seeds. Place each half face down onto a lined baking sheet. Roast for 45 min or until the pumpkins are tender.
3. Once cooled, peel the skin off the pumpkin halves. Add chunks of the pumpkin flesh to a food processor (in batches if needed) and purée until smooth.
4. Set aside 1 tsp per serving and freeze the excess for later use.
5. Combine all the drink ingredients, except the water, in a preheated mug. Stir to combine.
6. Top with 5 oz of boiling water and stir.
7. Garnish with cinnamon and enjoy!
