The Story Behind The Thyme-Infused Pumpkin Treat
With Halloween approaching, I thought I would put together this delicious cocktail that can be duplicated easily and made into a punch for your spooky party. Keeping with the theme, I wanted a spirit with some real bite; at the end of the day I decided to go with white rum. This allowed me to play with flavors without drowning them out while still adding plenty of flavor. Of course, as I am making a festive cocktail I had to represent with something undeniably Halloween, and as I was carving out my jack-o'-lantern, I decided I could use the excess pumpkin to create something delicious.
As I carved out my Halloween pumpkin I put the flesh into the oven with a few sprigs of thyme and roasted it, giving it a great smoky, almost earthy flavor. Once the pumpkin was roasted sufficiently and the thyme had infused itself with the “meat,” I put it into a blender with sugar syrup. This produced an amazing roasted pumpkin and thyme puree. With all the ingredients ready, I combined the rum and puree together in a shaker with some ice and, once chilled, strained it into my glass over fresh ice. I then topped the mixture off with some lemonade to give it a little sugar kick and balance. The thyme garnish gives you a little extra hint of fresh herb with each sip.
Roasted pumpkin and thyme puree Ingredients
- 5 ounces of pumpkin (it's best to use flesh of a sugar pumpkin)
- 5 sprigs of thyme
- 2 ounces of water
- 2 ounces of sugar
Roasted pumpkin and thyme puree Directions
- Roast pumpkin and thyme together for 15 minutes at 250o
- Combine sugar and water in a small saucepan and boil until all sugar is dissolved
- Leave ingredients for 5-10 minutes to cool down
- Blend pumpkin and sugar syrup together until you get the consistency you like
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