I’m featuring a different holiday cocktail each Monday in December! Did you miss last week’s Hot Buttered Rum cocktail?
This week, I’m bringing another recipe from Beam Master Mixologist Bobby Gleason – the Spiced Pumpkin Milk Punch. I am a big fan of pumpkin flavored dishes, but never really dreamed that there might be a pumpkin cocktail! I was wary of this as soon as I saw it on the list for tasting because of the milk. The idea of milk and alcohol makes my stomach turn a little bit. However, White Russians are pretty popular, so I decided to go into it with an open mind. I’m so glad I did!
This cocktail is best served in a punch bowl and served cold. Bobby G shared a great secret for serving this and keeping it chilled at a holiday party. Instead of using regular ice cubes, mixologists prefer to use spheres of ice. Because a sphere has a smaller surface area than a cube, the ice melts more slowly and there’s not a danger of watering down your cocktail. In order to make ice spheres, fill up a couple of small water balloons with water and hang them from a wire rack in your freezer. Once frozen, simply peel off the outer balloon and discard. Place the frozen ice spheres in the punch bowl to chill your Spiced Pumpkin Milk Punch.
Spiced Pumpkin Milk Punch
- 1 part Cruzan 9 Spiced Rum
- 1 part Pinnacle Pumpkin Pie vodka
- 1/2 part DeKuyper Buttershots
- 3 parts cold half and half or light whipping cream
- 2 barspoons vanilla extract
Combine all ingredients in a punch bowl and whisk to combine and thicken. Drop in large pieces of ice (balls or block) and top with a few dashes of pumpkin spice.
To serve, ladle into small wine glass and top with freshly grated nutmeg.