Roasted Pumpkin Liqueur

The smell and taste of pumpkin is a Fall tradition and I love making and consuming pumpkin liqueur every year. It is easy to make and relatively quick to infuse especially when you add the roasted pumpkin while still warm to Boyd & Blair Professional Proof 151. As with any seasonal liqueur the key is to use a fresh produce. I have found the best pumpkins to utilize are those marked as baking or pie pumpkins from my local farm. These pumpkins are smaller and have more flavor.

This year I picked a nice three-pound pie pumpkin from my local farm. Attack the pumpkin as if you are going to carve it by cutting out the stem and then scooping the insides out. I always separate and roast the seeds separately. They are too good to waste. Next quarter the pumpkin carefully. Lay the quarters on a baking sheet lined with aluminum foil. Sprinkle ground allspice on the pumpkin flesh and roast in a 400-degree oven until fork tender.

Place pumpkin in a large mason jar or glass picture. Cover while warm with 750ml of Boyd & Blair Professional Proof 151. Allow to infuse for 4 to 5 days and taste for desired flavor.

Pour off vodka and strain through a coffee filter placed inside of a funnel. Determine volume of infused vodka and add equal parts of simple syrup.

Enjoy on the rocks or in a seasonal cocktail.