Let’s Pumpkin
BuildPunch bowl
Ingredients
- 18 ozbourbonElijah Craig preferred (Elijah Craig preferred)
- 8 ozginger liqueurDomaine de Canton (Domaine de Canton)
- 12 ozapple juice
- 12 ozlemon juicefreshly squeezed (freshly squeezed)
- 12 ozpineapple juice
- 4 oz
- 6 tbsppumpkin pureeFarmer’s Market organic preferred (Farmer’s Market organic preferred)
- marshmallow fluffor toasted meringue – see notes (or toasted meringue – see notes)
Garnish: marshmallow fluff (or toasted meringue) and cinnamon sticks
Preparation
- 1.
With a serrated knife, cut open the top of a pumpkin, scoop out the seeds, and rinse out the pumpkin.
- 2.
Combine all ingredients with ice in the pumpkin and stir.
- 3.
Garnish with 5 thinly sliced lemon wheels and 3 thinly sliced pineapple wheels.
- 4.
Divide between 8 to 12 mini hollowed-out pumpkins or glass mugs
- 5.
Top with Marshmallow Fluff or meringue and toast with a handheld torch.
- 6.
Garnish each drink with a cinnamon stick.
Notes
Toasted meringue: Separate 5 whole eggs and place the whites in a large bowl. Beat the egg whites with an electric or handheld mixer until soft. Gradually add 3 tsp sugar as the egg whites are beaten to stiff peaks. Use a large spoon to transfer the meringue to a plastic-coated pastry bag to squeeze the meringue onto each punch-filled glass mug or mini pumpkin.
