Pumpkin Liqueur
2 cups water
1 cup dark brown sugar, packed
1 cup white granulated sugar
1 cup pumpkin purée
4 (3-inch) cinnamon sticks
4 whole cloves
.5 tsp ground allspice
.5 tsp pieces ground ginger
2 cups aged rum
1 teaspoon pure vanilla extract
Yield: approx 2 cups
In a medium saucepan over medium-high heat, bring the water and sugars to a slow boil. Stir until completely dissolved.
Reduce heat to a simmer and stir in pumpkin purée. Add the cinnamon, cloves, allspice and ginger. Simmer for 5 minutes, then remove from heat, cover, and let cool for 2 to 3 hours.
Strain the syrup through a fine-mesh strainer lined with a layer of cheesecloth. If it seems thick and slow to drain, press the solids to keep the flow.
Add the rum and vanilla extract; to the syrup and stir.
Serve on the rocks or use to flavor Irish Coffee, Eggnog or even classic cocktails like a Manhattan
