Pumpkin Punch with Cinnamon Infused Rum

Pumpkin Punch with Cinnamon Infused Rum

Ingredients for the cinnamon infused rum:

  • 1 750-mL bottle of dark rum, like Flor de Caña
  • 3 cinnamon sticks

Ingredients for the pumpkin punch:

  • 10 ounces pumpkin purée
  • 10 ounces cinnamon-infused rum
  • 10 ounces sweetened condensed milk
  • 10 dashes Angostura bitters
  • Freshly ground nutmeg
  • Ice block or cubes

Directions to make the infused rum:

  1. Combine the cinnamon sticks and rum (keeping the rum bottle) in a large ball jar (or any wide-mouthed jar.)
  2. Seal and place in a dark area for 3 days, gently shaking daily.
  3. Once the cinnamon flavor is bold enough, remove the cinnamon sticks and pour back into the liquor bottle.

Directions to make the pumpkin punch:

  1. In a large punch bowl, combine the pumpkin purée, rum, condensed milk and bitters.
  2. Gently stir until fully combined.
  3. Sprinkle freshly grated nutmeg over the entire punch bowl.

Prep Time:  10 minutes + 3 days

Yields:  8 – 10 servings

From:  http://www.seriouseats.com/recipes/2011/10/drinking-in-season-pumpkin-punch-with-cinnamon-rum-halloween-party-cocktail-recipe.html

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