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Homemade Pumpkin Spice Syrup

Posted by: Erin October 30, 2020 No Comments
Oleo-saccharum feature

Sweet, spicy, and warming, this homemade pumpkin spice syrup is perfect for fall cocktails (and everything else, too!)

by Erin

Fall is here, Halloween is upon us, and the pumpkin parade is going strong at TWS HQ!

In the attitude of, “if you can’t beat ’em, join ’em,” I spent the last few weeks tinkering with pumpkin spice cocktails. Honestly, I’ve never been down with the PS in the PSL. That bottled stuff grosses me out: overly sweet, artificially flavoured, chemical shit storms made to stay fresh until 10 days after the sun burns out. Sorry, I just can’t handle the idea of drinking that. (Don’t get me started on the sugar-free versions.)

So, I whipped up my own. (watch me on CTV’s The Social showing Canada how to make pumpkin spice simple syrup and the cocktails that benefit greatly from it.) It has been straight fire reviews from everyone who has tried it.

The recipe here makes nearly a litre, and will last a week or two in the fridge. Nowhere near as long as the bottled versions mind you, but I digress.

I use this pumpkin spice simple syrup in all kinds of deliciously balanced and fall-inspired cocktails, I’ve included one-of my favourites below, but you could also add a splash to your coffee or even top ice cream.

Pumpkin spice simple syrupPumpkin Spice Simple Syrup

Yield: approx. 750 ml

Total time: about 30 minutes, almost entirely unattended

Chef Level: What’s easier than easy?

  • 1 1/2 cups water
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 4 cinnamon sticks (or 1 tsp cinnamon, or a combination thereof)
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 cup canned pumpkin
  1. Combine water and both sugars in a pot over medium-low heat.
  2. Stir until sugar dissolves, then reduce heat to low.
  3. Add cinnamon sticks, ginger, nutmeg, cloves, and pumpkin, and whisk thoroughly (but carefully! The sugar syrup will be hot) to combine.
  4. Let simmer over low heat for about 5-10 minutes, stirring every few minutes.
  5. Turn off the heat and let cool for 10-20 minutes on the stove.
  6. Strain through a fine mesh strainer and store in an air-tight container in the refrigerator or use right away.

Pumpkin Spice 75

My love for the French 75 champagne cocktail will never die. Here, I’ve adapted it to a fall version, swapping out basic simple syrup for pumpkin spice.

Yield: 1 delicious drink

Bartender Level: Beginner

  • ½ oz cognac
  • ½ oz freshly squeezed lemon juice
  • ½ oz pumpkin spice simple syrup
  • 4-6 oz dry sparkling wine
  1. In a shaker filled with ice, add cognac, lemon juice and syrup.
  2. Shake to combine and strain into a champagne flute.
  3. Top with bubbly and garnish with a star anise and lemon twist if so inclined.

 

Want to learn how to make easy and delicious cocktails at home? We’ve got a class for that – available in person and online!

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