Comments on: Spiced Pumpkin Liqueur http://scofflawsden.com/blog/2009/01/14/spiced-pumpkin-liqueur/ Tue, 09 Apr 2013 00:09:05 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: Marshall http://scofflawsden.com/blog/2009/01/14/spiced-pumpkin-liqueur/#comment-169382 Marshall Thu, 29 Nov 2012 03:10:30 +0000 http://scofflawsden.com/blog/?p=726#comment-169382 Hi Becky! I wouldn't use canned pumpkin because it would be too hard to strain out. You want to infuse the pumpkin flavor rather than creating a runny pie filling. :-) No recipe for pumpkin pie shine but if you do come across one, I hope you'll share! Cheers! Hi Becky! I wouldn’t use canned pumpkin because it would be too hard to strain out. You want to infuse the pumpkin flavor rather than creating a runny pie filling. :-) No recipe for pumpkin pie shine but if you do come across one, I hope you’ll share! Cheers!

]]> By: Marshall http://scofflawsden.com/blog/2009/01/14/spiced-pumpkin-liqueur/#comment-169381 Marshall Thu, 29 Nov 2012 03:04:52 +0000 http://scofflawsden.com/blog/?p=726#comment-169381 I have thought about that actually. While it does seem like a lot, this recipe produces a lot of final product and that product is pretty potent with the spices. Like most recipes, you can always lower the amount of these ingredients to your own taste. Next time I make this, I'll probably make adjustments. While I liked the end result of this recipe, I did find it a bit too sweet. And I'm not opposed to adjusting the spices either. Great observation! I have thought about that actually. While it does seem like a lot, this recipe produces a lot of final product and that product is pretty potent with the spices. Like most recipes, you can always lower the amount of these ingredients to your own taste. Next time I make this, I’ll probably make adjustments. While I liked the end result of this recipe, I did find it a bit too sweet. And I’m not opposed to adjusting the spices either. Great observation!

]]> By: Matthew http://scofflawsden.com/blog/2009/01/14/spiced-pumpkin-liqueur/#comment-165681 Matthew Thu, 25 Oct 2012 17:11:52 +0000 http://scofflawsden.com/blog/?p=726#comment-165681 The amounts of clove and allspice seems like a lot? Cloves are very pungent and they arent even sold in 1/4 cup increments. Any thoughts. The amounts of clove and allspice seems like a lot? Cloves are very pungent and they arent even sold in 1/4 cup increments. Any thoughts.

]]> By: Becky http://scofflawsden.com/blog/2009/01/14/spiced-pumpkin-liqueur/#comment-165479 Becky Tue, 23 Oct 2012 16:27:38 +0000 http://scofflawsden.com/blog/?p=726#comment-165479 Can I used canned pumpkin and how much would I need? Do you have a recipe for pumpkin pie shine? THANKS Can I used canned pumpkin and how much would I need? Do you have a recipe for pumpkin pie shine? THANKS

]]> By: Mary Jennings http://scofflawsden.com/blog/2009/01/14/spiced-pumpkin-liqueur/#comment-96471 Mary Jennings Wed, 23 Nov 2011 13:11:39 +0000 http://scofflawsden.com/blog/?p=726#comment-96471 Even though I am just finding this site a bit late as I am marinating my pumpkin in vodka at this moment. I am very excited to improvise a bit with your recommendations for the infused syrup. I can't just discard all that pumpkin, so I love that idea. And maybe I will be able to use the pumpkin after it has been simmered and strained to make pumpkin rum balls. This tiny pumpkin is living a life of purpose and great fun. Thanks for the great post. I will know where to begin my mixologist journey next time. Cheers Even though I am just finding this site a bit late as I am marinating my pumpkin in vodka at this moment.

I am very excited to improvise a bit with your recommendations for the infused syrup. I can’t just discard all that pumpkin, so I love that idea. And maybe I will be able to use the pumpkin after it has been simmered and strained to make pumpkin rum balls. This tiny pumpkin is living a life of purpose and great fun.

Thanks for the great post. I will know where to begin my mixologist journey next time.

Cheers

]]> By: Marshall http://scofflawsden.com/blog/2009/01/14/spiced-pumpkin-liqueur/#comment-95469 Marshall Sat, 19 Nov 2011 20:50:08 +0000 http://scofflawsden.com/blog/?p=726#comment-95469 Brenda, Amelia, My deepest apologies for not seeing your comments earlier! I hope the liqueur turned out well for the both of you. The liqueur does not need to be refrigerated, the alcohol content and sugar should have enough anti-bacterial power to withstand spoiling. I had a bottle from the original post stashed away that I pulled out 2 years later and it was still just as good. It will separate over time so don't be alarmed. Just shake and you're ready to go. Amelia, rum should last pretty much indefinitely. There are some folks who swear that the flavor of spirits will eventually change and degrade over time due to oxidation. Personally, my belief is while this may be true to some extent, the flavor change is so minimal that you really can't tell a difference even after years. I have some rare bottles of whiskey that are at least 4 years old that I only take a nip of on special occasions and they taste just as great today as they did when I bought them. Again, my sincerest apologies for such a late response. Cheers! Brenda, Amelia,

My deepest apologies for not seeing your comments earlier! I hope the liqueur turned out well for the both of you.

The liqueur does not need to be refrigerated, the alcohol content and sugar should have enough anti-bacterial power to withstand spoiling. I had a bottle from the original post stashed away that I pulled out 2 years later and it was still just as good. It will separate over time so don’t be alarmed. Just shake and you’re ready to go.

Amelia, rum should last pretty much indefinitely. There are some folks who swear that the flavor of spirits will eventually change and degrade over time due to oxidation. Personally, my belief is while this may be true to some extent, the flavor change is so minimal that you really can’t tell a difference even after years. I have some rare bottles of whiskey that are at least 4 years old that I only take a nip of on special occasions and they taste just as great today as they did when I bought them.

Again, my sincerest apologies for such a late response.

Cheers!

]]> By: Amelia http://scofflawsden.com/blog/2009/01/14/spiced-pumpkin-liqueur/#comment-91706 Amelia Wed, 02 Nov 2011 20:20:12 +0000 http://scofflawsden.com/blog/?p=726#comment-91706 I'm a newbie to infusions. Does this have the shelf-life of ordinary rum, or would it need to be consumed relatively quickly? On that note, does rum last more or less indefinitely, or should it really be consumed in a certain time period (even if that time period is in years)? *is relatively new to all this* I’m a newbie to infusions. Does this have the shelf-life of ordinary rum, or would it need to be consumed relatively quickly? On that note, does rum last more or less indefinitely, or should it really be consumed in a certain time period (even if that time period is in years)?

*is relatively new to all this*

]]> By: Brenda http://scofflawsden.com/blog/2009/01/14/spiced-pumpkin-liqueur/#comment-90237 Brenda Tue, 25 Oct 2011 15:42:22 +0000 http://scofflawsden.com/blog/?p=726#comment-90237 Ready for bottling this Thursday! Should it be stored in refrigerator? Please advise - thank you! Smells wonderful can't wait to try it!! Ready for bottling this Thursday! Should it be stored in refrigerator?
Please advise – thank you! Smells wonderful can’t wait to try it!!

]]> By: SeanMike http://scofflawsden.com/blog/2009/01/14/spiced-pumpkin-liqueur/#comment-23185 SeanMike Sat, 06 Nov 2010 19:44:32 +0000 http://scofflawsden.com/blog/?p=726#comment-23185 I've got to be honest - that wouldn't make a spirit (which needs to be distilled) but at best, might ferment - and I can't imagine it being good at all. But hey, people have made wackier things! I’ve got to be honest – that wouldn’t make a spirit (which needs to be distilled) but at best, might ferment – and I can’t imagine it being good at all.

But hey, people have made wackier things!

]]> By: Geoff http://scofflawsden.com/blog/2009/01/14/spiced-pumpkin-liqueur/#comment-22615 Geoff Tue, 02 Nov 2010 08:30:58 +0000 http://scofflawsden.com/blog/?p=726#comment-22615 Goodday from Downunder! I have heard that you can make a spirit by cutting the top off a pumpkin, scooping it out, filling it with brown sugar, putting the top back on and leaving it for a couple of weeks - has anyone tried it? What was the resultant brew like? I hear it packs a hell of a punch! Goodday from Downunder!

I have heard that you can make a spirit by cutting the top off a pumpkin, scooping it out, filling it with brown sugar, putting the top back on and leaving it for a couple of weeks – has anyone tried it? What was the resultant brew like? I hear it packs a hell of a punch!

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