It’s National Squash Day, but here in the desert the response is like a tree falling in the forest when there is no one to hear it. Rather than promoting squash, Bristol Farms was in a frenzy over Hatch Chiles and had set up several outdoor roasters that increased the already unpleasant temperature but inundated the parking lot with the robust fragrance of roasting chiles. The aroma was downright intoxicating. So rather than roast some squash for a ubiquitous squash soup for Sunday Supper—which could not compete in any way, shape, or form with the compelling fragrance of the roasted Hatch Chiles–I decided to expand on the “intoxicating” theme by creating a recipe for one of my favorite squashes: pumpkin.
The holidays bring forth pumpkin pies, pumpkin ice cream, pumpkin bread, and pumpkin jack-o-lanterns, As Sous Chef said one year, if the Pilgrims had to eat pumpkin pie each Thanksgiving, they would have marketed a different filling for their pies. Unlike Sous Chef, I actually like pumpkin pie and for me the perfect version is not too sweet, has the right amount of spice, and is finished with a dollop of whipped cream. But I will admit that tradition can become tedious and too much of a good thing can be too much. And is there a more stressful time than the holidays, except perhaps for milestone birthdays (but who is counting)? During these strenuous times, I don’t reach for a piece of pumpkin pie but for something cool, refreshing, and inclusive of a cherished spirit.
Sous Chef and I try to tailor our libations to the seasons. When fall and winter arrive, out comes the bourbon for our much beloved Manhattans and Old Fashioneds. So what would happen if I combined the ingredients for pumpkin pie with Woodford Reserve? The answer is a “Boozy Bourbon Pumpkin Pie Cocktail” that will fulfill your holiday cocktail and pumpkin pie cravings in one glass. (It is also a great stress reliever when your in-laws are getting to be a little too much or when holiday shopping turns ugly.)
This cocktail is savory sweet and full bodied in the mouth and on the palate. Woodford Reserve is one of our favorite bourbons because it has a rich, rounded, and smooth taste with a hint of citrus, cinnamon, toffee, caramel, and spice and I found that it performs well with pumpkin puree. On the nose, this cocktail gives you a hint of dried fruits and oranges that complements the heavy cream and vanilla ice cream. The result when served straight up is a rich, luxuriously textured drink that is best presented in a martini glass to display its beautiful color and martini-like heritage. For those like Sous Chef who enjoy cocktails with a frappe consistency, just add a cup of ice to your Vitamix for a frozen delight. If you follow the Culinary Diva blog, you know I like foods and drinks that are versatile. This cocktail meets my criteria since its blend of sweet and savory means it can be served before, during, or after the Turkey Day Dinner and is an able dessert substitute for those worrying about a Spanx explosion if a piece of pumpkin pie is consumed.
A special thank you to my Squash Fest Co-Host Alice from A Mama, Baby and Shar Pei in the Kitchen and all the great Sunday Supper members who are participating this week. Make sure you check out all their great recipes for Squash Fest:
Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
Pickles & Relish:
Soups & Salads:
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
- Acorn Squash Ramen from Ninja Baking
- Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Chorizo-Stuffed Zucchini from La Cocina de Leslie
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
Sweets to Start or End the Day:
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks
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- 1 cup French vanilla ice cream
- ¼ cup pumpkin puree
- ¼ cup heavy whipping cream
- ½ cup bourbon
- 2 ounces simple syrup
- 1 teaspoon pumpkin pie spice
- To Garnish:
- Pumpkin Pie Sugar or Cinnamon Sugar
- Grated Nutmeg
- Orange Liqueur (Cointreau, Grand Marnier)
- Make Pumpkin Pie Sugar or Cinnamon Sugar to rim the glass by taking approximately ¼ cup of sugar and mixing with 1 teaspoon of either pumpkin pie spice or cinnamon an a salad plate.
- Pour a tablespoon of Orange Liqueur into a bowl and use a pastry brush or paper towel to wipe around the rim of cocktail glass. Dip rim of glass in sugar mixture.
- Place all ingredients in a Vitamix or Blender, and mix until frothy or pureed. (on the Vitamix use the frozen setting).
- Pour into glass and garnish with nutmeg.