Unlock the Magic: Try These Irresistible Pumpkin Juice Cocktails Today!
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What did you expect? Pumpkin Juice? Well, yes actually, who in their right mind hasn’t wanted to try pumpkin juice after reading about it for the first time in the books or seeing it so lovingly enjoyed live on the silver screen. Now even more enjoyable with the addition of a little something something from Snape’s private stores. So here we are. I present to you here 2 separate versions for pumpkin juice…with a kick.
The first is a straightforward rum punch roughly following the main tenet of Tiki Punches: 1 sour, 2 Sweet, 3 Strong, 4 weak. Which means 1 part citrus juice, 2 parts of something very sweet (usually syrup), 3 parts booze, and 4 parts juice/tonic/soda/etc. I feel like this one is pretty simple and doesn’t require a whole lot of elaboration.
The second recipe is a bit more in depth and so science-y it’s gonna feel like you’ve stepped right into potions class. It is another traditional rum punch, however this time we’re doing a clarified milk punch because why not. If you wanna see how we’ve used this method before, check out our Wisdom & Tea recipe which can be found here.
Pumpkin Juice Recipe Simple Version
1 ½ oz Pineapple Plantation Rum
½ oz Allspice Dram
1 oz Hipstirs Pumpkin Syrup
½ oz Lemon Juice, fresh
2 oz Apple Cider
Instructions:
Combine all ingredients in a shaker tin with a couple large ice cubes. Shake for about 15 seconds. Strain through a fine mesh strainer into an ice filled glass of your choice.
Pumpkin Juice Recipe Improved Version (Clarified Milk Punch)
2 c Apple Cider
1 c Pineapple Plantation Rum
½ c Plantation OFTD
¼ c Lemon Juice, fresh
1 c Whole Milk
½ – 1 c Hipstirs Pumpkin syrup (based on sweetness preference)
Instructions:
- Combine the cider, rums, and lemon juice in a container. In a separate container (like a large mason jar) add the milk.
- Pour your rum mix, slowly, into the milk container. It must be done in this order, Do Not pour the milk into the rum mix, it wont work. The milk will, and should, curdle when you mix the two.
- Allow this to sit undisturbed on the counter for 1 hour or in the fridge overnight to “age”.
- After at least 1 hour strain the mixture through a coffee filter, either lining a mesh trainer or in something like a chemex. Most recipes call for you to strain a couple ounces through the filter and then transfer that initial bit back to the master batch to continue straining. I found it less annoying to simply double strain the entire mix, which has the added benefit of yielding a more clarified punch. Just make sure you use the same filter when you strain the second time. Depending on your batch size this process can take quite some time, be patient and plan accordingly. *One thing to note when doing clarified punch, that I wish was better reflected in a lot of recipes, is that the coffee filter is not doing the filtering here the milk solids are. The milk solids are extremely crucial to the process. Do not scoop them out or strain them before running the mixture through the coffee filter.*
- This punch is fridge stable pretty much indefinitely (full disclosure I’m no scientist). When you’re ready to serve simply add the pumpkin syrup and stir. You can obviously do that as a whole batch or pour a glass of what you want and add a reduced amount of the syrup to your liking.
