It's time for our second seasonal vodka infusion as our 6 year old has organized her three pounds of Halloween candy by color, and our carved pumpkins have been devoured by veracious neighborhood squirrels. We were able to save a few of our backyard sugar pie pumpkins from the furry menaces, and thought why not make a pumpkin spice vodka after a visit to our local liquor store and being overwhelmed with the number of pumpkin beers in the cases.
Pumpkins are actually winter squash and native to North America with 35 varieties grown across the country. The term pumpkin is Greek for "large melon". In reality, this melon, squash or pumpkin is fairly subtle in flavor which accounts for why the the seasonal beer, pie or latte is dominated by pumpkin "spice". Pumpkin spice shares many of the same ingredients used to spice rum; vanilla, cinnamon, clove and allspice, so I was naturally a fan. We used all of these original spices to flavor our pumpkin vodka. As we were trying to sweeten the vodka a bit, we also roasted the pumpkin with brown sugar before adding the spice and vodka. We are looking forward to bringing a little Thanksgiving cheer to our friends' kitchen who graciously invited us to New Mexico for Turkey Day.
Fixings: preheat oven 400 degrees
Please drink responsibly.