Imbibist

As an avid gambler, stock trader, and experienced human being, I’m quite familiar with the worn old adage, “It’s better to be lucky than good.” Again we see luck prevail over talent as I present the first (and only?) cocktail based on my pumpkin spiced bourbon: the Fall Back.
 

The Fall Back - Served in a Promotional Vodka Glass

There’s nothing overly dynamic in this drink recipe.  The flavors compliment one another in a way that is familiar to one’s palate in the autumn. The result is simple and comforting, without being overly sweet. Sorority girls beware.

The Fall Back
 

2.5 oz. Pumpkin Spiced Bourbon
1/4 oz. Cointreau
1/4 oz. Maple Syrup
3 shakes Regans’ Orange Bitters No. 6
 

Shake all ingredients in a cocktail shaker and strain into a chilled cocktail glass. Flame an orange zest over the drink and float it on top.

Drink these up quickly, though.  By the time January rolls on in, you’ll be ready to shelve All Things Pumpkin for another nine months.

It is with a sense of defeat that I deliver this update.  While I still believe in the spirit of experimentation, it is imperative I postpone this Bathtub Gin project.  Indefinitely.
 

Hey, don’t get me wrong.  Bathtub Gin No. 2 came out quite well, and is a major improvement over No. 1.  Leaving anise out of the mix eliminated the clouding that occurred when No. 1 was introduced to H₂O.  Hence, No. 2 looks less like filthy lake water and more like, well, whiskey.  The improved steeping method – an oversized “tea bag” made of coffee filters – reduced the volume of solid particles suspended in the liquid.  Harshness was a serious problem with No. 1, as legal white lightning, a/k/a Everclear, was used for the base.  No. 2 was built upon a midrange vodka, Smirnoff 100 proof, resulting in a much smoother finish.

Bathtub Gin No. 2

Yet, it still falls short of any decent commercial variety, as the flavor is undeveloped.  While No. 2’s flavor is unmistakably that of gin, it tastes almost exactly like the raw juniper berries smell.  If you’ve smelled raw juniper berries before, you know that while they emit an aroma very similar to gin, it is not an exact match.  And while I’m all for creating something new as opposed to copying an existing commercial brand, No. 2 leaves something to be desired.
 

“But wait!  You can’t expect to make a production quality gin on just your second try!”  True, but at the same time, I can’t expect to make a production quality gin utilizing the infusion method, either.  My gut tells me the flavor problem is rooted in the fact that I’m doing this at home – not in a distillery – and I don’ t have the time to investigate any further right now.  Especially since the Pumpkin Spiced Bourbon has worked out so well.
 

So here’s to you, No. 2.  Your advancements over your predecessor are noted and lauded.  May your days as the home’s top-ranked Bathtub Gin be long and august.

Well this is a pleasant surprise.
 

After struggling through two (2) defeating rounds of Bathtub Gin, I’ve finally crafted a home project that begs to be repeated.  Simply put, Pumpkin Spiced Bourbon is WINNER.  The process was messy, the method questionable, but the results are fantastic.
 

After filtering and straining the bourbon from the pureed sludge, I cleansed my palate to the best of my abilities and tried a small glass neat.  To my (non)surprise, it smells of spiced pumpkin.  Hmmm, what could be in store for my taste buds?  (non)Surprise again: spiced pumpkin.  Yes, this bourbon smells and tastes of pumpkin and holiday spices. After the bathtub gin experiments, this predictability came as a very welcome revelation.
 

Pumpkin Spiced Bourbon. So good, I made two.

As someone who enjoys bourbon neat, my guess is Pumpkin Spiced Bourbon is better enjoyed mixed.  I found it hard not to associate the taste with pumpkin pie, as I usually dump a liberal amount of bourbon or rye into my homemade holiday custards.  Based solely upon this association, I felt the bourbon was missing an element of sweetness.  Perhaps I can grow into drinking it neat, but the point of making this concoction was to use it in holiday themed cocktails.  Once the cocktail experimentation begins, I will be looking for ingredients that complement and accentuate the flavors of the holidays, all the while avoiding the dreaded, sorority-girl-approved “pumpkin pie martini” label.
 

As mentioned above, the method was messy, but effective.

Pumpkin Spiced Bourbon
 

750 ml mid-grade Bourbon (I used Maker’s Mark)
1 Can (2.5 cups) unsweetened Pumpkin Puree
2 tsp Allspice
1 tsp Whole Clove
2 sticks Cinnamon (I used Cassia)
Half a Nutmeg
 

Pour all ingredients into a liquid-tight container (plastic or glass). Shake once daily for seven (7) days. Strain mixture through multiple layers of cheesecloth TWICE. Filter once through a standard coffee filter. Re-bottle and enjoy. Renders about 675ml.

A word of caution: the coffee filter step is tedious. Pumpkin Spiced Bourbon strains through the filter very slowly, and a number of filters will be necessary to finish the batch. There are enough solids in the mix to clog the filter, which must be thrown away and replaced. I went through about ten (10) filters in my process. If you don’t mind a semi-cloudy bourbon, then skip this step. Opaque infusions aren’t your thing? Filter away.
 

Now, what to do with all the strained pumpkin puree? If you are anything like me, then you already know the answer. Look again at the recipe above. We started with 750 ml of bourbon, and are left with about 675. Yes, there’s roughly 75 ml of bourbon in that puree. Now get out your mixing bowl and make a pie, damnit.