I have been procrastinating posting this for a few weeks now but here it finally is. Back at the beginning of October I had decided to try a seasonal infusion and what instantly came to mind would be something involving pumpkins. So after a bit of culinary reading on what to pair it with I eventuality settled on starting a spiced pumpkin infusion. I chose to go with a silver rum and let the spices alter it since we all know spiced rum is quite delicious.
As for my rum selection, I settled upon Treaty Oak Rum, whose distillery is out in Austin, TX. Now I went with Treaty Oak because I find that the flavor profile from their rum is a tad bit sweeter and smoother than most rums. Maybe because they use all Texas ingredients?
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| Spiced Pumpkin and Marshmallow Infused Rum |
Take a whole pumpkin and cut into quarters(we'll only be using half of it). Peel your pumpkin quarters and then cube into 1"x1" pieces. Place into a large bowl and add 1tbsp of vanilla extract and sprinkle both cinnamon and nutmeg on top of cubes. Mix it all together. Now take 5-6 whole cloves, crush them, and place into a saute pan along with the pumpkin cubes. Briefly saute until golden brown and then allow to cool. Once cooled, place into an airtight jar along with a handful of jumbo marshmallows and let sit for at least 2 weeks, tasting periodically to gauge flavor. Once the infusion has reached the taste you prefer, strain with cheesecloth and re bottle. Note that you may occasionally need to shake the bottle before using as some spices may settle to the bottom of the glass.
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