Every year when pumpkins begin appearing at the markets, I go a little crazy--a good kind of crazy. I can't really explain it, but it's as if with all those carefully arranged rows of orange orbs, something in my world shifts...Even as I start to accept the reality that fall is here, that the days are growing shorter and that the only way to be anything resembling warm in the mornings is to turn the oven on, I find myself getting excited. My step becomes a little lighter and my head is full of fall fantasies, from creamy butternut squash soups to pumpkin-scented bread. And don't even get me started on our traditional Thanksgiving bourbon pumpkin cheesecake.
Both the Greek and I really liked this drink, but we debated some possibilities for playing with it. He suggested a little more rum, while I felt the cocktail was already strong enough. I then suggested an ounce of Triple Sec instead, which would give it some extra oomph and help to cement the orangey undertones. We also considered straining the cocktail with some fine mesh cheesecloth. I would say that, no matter what you do, this cocktail will be a winner. If you make it and try any of the above suggestions, please let me know what you think! This was definitely an experiment and experiments require retesting and feedback!
3/4 cup demerara sugar
4 heaping tablespoons pumpkin puree