I am tardy to the fall party. As a female living in Seattle I should have probably made up this post at least 8 weeks ago, preferably before the autumnal equinox, and ideally on the day that Starbucks released its tasty fall beverages. It was still well over 80 degrees here. I have all of the excuses.
In order to make this liqueur a little more special, I used fresh pumpkin, and whole spices. And set the cure time from 2 weeks to 6. It really allows all of the flavors from the spices and pumpkin to leach out into the vodka, and give you a much better flavor.
1 pumpkin, grated or finely chopped with the rinds removed
1 cinnamon stick
2 cardamon pods
1 knuckle of finely sliced ginger
1/2 cup brown sugar, plus 1 tablespoon for cooking
I used 4 small jars for this, but you can also use a large jug, or even the vodka bottle itself, as long as it is about 3/4 of the way full. Saute the pumpkin with a tablespoon of brown sugar to soften them, don’t let it brown. Add the pumpkin to the jug, (along with any juices that may have come out of them while they cooked) and the spices, and set it in a cool dark place for 4 weeks. I use my phone calender to let me know when I’m supposed to add things, or strain, or to tell me when its done. At the 4 week mark, strain the spices and pumpkin, and add in the 1/2 cup of brown sugar to the liqueur, give it a good shake, and put it back in the cupboard for another two weeks, occasionally giving it a little shake.
Once you hit 6 weeks feel free to start drinking it, you can put it in a little shot glass, or mix it with ginger ale to make a magical fall drink.