November’s Featured Cocktails
As the seasons change, so do our taste for cocktails. Every month we’re going to be featuring a few of our favorite seasonal cocktails.
Hosting Thanksgiving dinner? Just trying to get into the Thanksgiving spirit with festive drinks? Either way, we’ve got you covered.
Check out this month’s featured cocktails!
Spiked Pumpkin Spice Latte
Serves 10-12 drinks.
8 oz (~237 mL) Pusser’s Rum Blue Label
5 cup (~1183 mL) Freshly brewed coffee
1⁄4 cup (~60 mL) Pumpkin purée
4 cup (~947 mL) Milk
1 cup(~237 mL) Heavy whipping cream
3⁄4 cup (~178 mL) Sugar
1 tsp (~5 mL) Vanilla extract
1 tsp (~5 mL) Pumpkin pie spice
1 stick Cinnamon
Add the rum, coffee, pumpkin puree, milk, sugar, vanilla extract,
pumpkin pie spice, cinnamon stick and 1/2 cup of heavy whipping
cream into a slow cooker, and heat on high for at least 90 minutes.
Whip the remaining 1/2 cup of cream until thick.
Serve the slow-cooker mixture in a mug, top with some of the
whipped cream, and garnish with grated cinnamon or nutmeg.
Pumpkin Rummy Old Fashioned
2 oz. (~60 mL) Pusser’s Rum Aged 15 Years
1 oz. (~30 mL) maple syrup
2 tbsp. (~30 mL) pumpkin purée
1 dash orange bitters
Orange peel twist, for garnish
Combine pumpkin purée, rum, syrup, and bitters
in a cocktail shaker filled with ice.
Shake well and strain through a fine mesh strainer into
a chilled old fashioned glass filled with fresh ice.
Garnish with orange twist.
Apple Cider Mojitos
Juice of ½ a lemon
2 oz. (~60 mL) Pusser’s Rum Blue Label
Mint, for garnish
Apple slices, for garnish
Cinnamon sticks, for garnish
Fill a glass with ice, and add the lemon juice & the rum.
Fill 3/4 of the way full with apple cider.
Top each with a splash of soda water and stir to combine.
Garnish with mint, thyme, and a slice of apple.
Apple Cinnamon Cider Crisp:
2 oz. (~60 mL) Pusser’s Blue Label Rum
2 oz. (~60 mL) Apple Cider
3 tsp. (~15 mL) Maple Syrup
Squeeze Fresh Lemon
3-4 dashes Cinnamon
Pour rum, cider, maple syrup, lemon, and cinnamon
into cocktail shaker filled with ice.
Shake well! Strain into glass filled with ice.
Garnish with fresh apple, rosemary sprig and cinnamon rim.