spooky pumpkin punch

Halloween Pumpkin Punch Packs A Wallop

In The Imbibery and Distillery by Christine McKellar

Some of us just can’t get enough of that pumpkin stuff! Halloween begs for all kinds of orange food, drink and decorations. This recipe takes a little time and effort but also lends itself to inspiring certain creative touches to celebrate the season. An added plus is the fragrant aroma of the spiced syrup wafting through the house. Tis a boo-tiful thing!

spooky pumpkin punch

Halloween Pumpkin Punch

 

INGREDIENTS:

For the punch:

750 ml bottle of spiced rum

1 cup orange juice

1 cup lemon juice

1 cup spiced syrup

1/2 cup pumpkin puree

2 1/2 cups sparkling water

cinnamon sticks (for garnish)

dry ice (for decorating, optional)

large pumpkin or punch bowl

For the spiced syrup:

1/2 cup demerara sugar

1/2 cup water

6 whole cloves

6 allspice berries

1 cinnamon stick (broken into pieces)

1 star anise pod

6 white peppercorns

1/2 nutmeg (cracked)

INSTRUCTIONS:

For the spiced syrup

Add the spices to a small saucepan over medium heat. Shake the spices back and forth so that they do not burn.

As soon as the spices become toasty and aromatic add the water and sugar. Stir continuously to dissolve the sugar. Bring to a simmer and turn the heat to low. Let simmer for 10 minutes, remove from heat, and strain through a fine mesh strainer.

Cool to room temperature before using.

For the punch

In a large bowl, add the spiced rum, orange juice, lemon juice, spiced syrup and pumpkin puree. Stir to combine.

Once combined, pour the mixture through a fine mesh strainer into a large pitcher and chill until ready to serve.

Meanwhile, place a large glass or stainless steel bowl into your hollowed pumpkin. Next, use tongs to fill the bottom of the bowl with dry ice, then cover with a slightly smaller bowl to hold the punch. Caution: make sure the bowls are safe to use with dry ice to avoid shattering.

Pour the mixture into the punch bowl. Add the sparkling water and stir to combine.

Carefully pour hot water into the bottom bowl so that it contacts the dry ice and activates the vapors.

Guests can ladle the punch into their glasses and garnish with a cinnamon stick. Give it a stir as you serve, as the ingredients will naturally separate over time.