Comments on: Spiced Pumpkin Liqueur

By: thiago dexter

thiago dexter — Tue, 09 Feb 2010 23:30:54 +0000

Marshall, i tried the first mix i was thinking of.
Actually it was the first original drink i experimented, ( i am new to mixology),
I was trying to do something based on a confit with punpkin, orange, and coconut.
If you are interested in trying to improve it, i could drop you an email, with the pcitures, quantites etc.
Tell me what you think.

PS: I followed your advice and threw the fruits away.

By: Marshall

Marshall — Mon, 01 Feb 2010 22:21:28 +0000

Thiago, that’s awesome! I’m looking forward to your results. As for the pumpkin and spices, I chucked them into the trash bin after the infusions were finished. I’ve heard some bad stories of consuming fruit after it has been used for infusing, so I’d be wary of eating it.

Cheers!

By: thiago dexter

thiago dexter — Mon, 01 Feb 2010 22:14:56 +0000

My one week infusion period just finished. Tough the liqueur is still filtering, i tried a little bit of it and it was very nice. I actually used less spices (some of them were too hard to find here in brazil, and expensive) and instead of the 151 i used cachaça.

Just wondering, what did you guys do with the pumpkin and spices? Maybe that could go somewhere.

when it is filtered i will experiment two new mixes with this. And post the result here in the comments.

By: eric

eric — Sun, 01 Nov 2009 23:44:27 +0000

Thanks for the recipe, I made if for Halloween this year and it was a big hit with everyone.

By: Marshall

Marshall — Thu, 15 Jan 2009 21:28:43 +0000

Certainly did Craig, thanks again! Honestly, I ran out of pumpkin for a full 4 cups and used part of a butternut squash. I think it definitely helped the flavor. The roasted pumpkin by itself was a little flat. Oh, and I finally added you to our blog roll! Cheers!