Our Whisky

Great Ginger Pumpkin

Makes one cocktail.

  • 1 ½ ounce Virginia-Highland Whisky
  • ¼ cup Pumpkin Puree*
  • 2 teaspoons ginger puree
  • ½ ounce Cinnamon Spiced Simple Syrup**
  • 1 teaspoon lemon juice
  • ¼ cup apple cider

Add ingredients and 2-3 pieces of ice to the shaker and shake fiercely.  Strain and serve over ice and garnish with a cinnamon stick.

 

*Pumpkin Puree

  • 1 – 29 ounce can pure pumpkin (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup 100% pure apple juice (no sugar added) or apple cider
  • 1 tsp freshly squeezed lemon juice

Add all ingredients except lemon juice to microwave dish.  Cook in microwave for 5 minutes, stir, cook additional 5 minutes.  Add lemon juice. Cool completely. Cover airtight and store in refrigerator up to 3 weeks.  (Makes 4 cups)

 

**Cinnamon Spiced Simple Syrup: Toast 2 cinnamon sticks, ¼ teaspoon allspice, 6 whole cloves and a ¼ teaspoon freshly grated nutmeg in small saucepan for 1-2 minutes. Add 1 cup of water and bring to a low simmer before adding 1 cup of light brown sugar. Remove from heat, stir until dissolved and let steep for 10-15 minutes. Strain and store for up to 2 weeks.