Happy Thanksgiving Week! This past Friday we loaded up in our trusty blue hatchback and headed north for a week-long Thanksgiving journey. Our first stop is Alexandria, Virginia, where we’re spending two days with our close friends, Brit & Aaron. It’s been wonderful to see them, they’re definitely one of those couples that we love being around because Brit and I are as close friends as Aaron and Dan, which is rare.
Aaron and Brit are also great because they love to cook (and eat) as much as we do. Dan and I had been thinking up this perfect fall cocktail for a few weeks and Brit and Aaron were more than just willing to test it with us- they had input on what we should include.
This cocktail takes everything that is delicious about a mint julep (a favorite summer cocktail) and makes it perfect for fall. The bourbon soaks in roasted pumpkin, combines with a ginger brown sugar simple syrup, Grand Marnier, and is finished off with a cinnamon stick. Rich, spicy, and tasty.
2 cups fresh pumpkin (or acorn squash)
Fresh ginger root
Cinnamon sticks (we bought ours from a local Mexican Market, they’re more affordable than the cinnamon sticks at the grocery)
Cube pumpkin and sprinkle with brown sugar, salt, and drizzle with olive oil. Roast at 350 for 30-45 minutes. In a pitcher combine pumpkin and bourbon. Cover and soak over night in the fridge.
Combine 2 cups brown sugar, 1 cup water, and peeled and sliced ginger in a pot. Bring to a boil and then let cool to room temperature.
In a tumbler combine 1 part simple syrup, 2 parts bourbon, a splash of Grand Marnier, a few ice cubes, and a cinnamon stick. Top with a bit of club soda (dilute to taste).