Pumpkin Spice, But Make It Nice

It was a blazingly hot afternoon in early July, when I rolled up after a four-hour drive to attend a friend’s book launch at Eagle-Vail’s Hygge Life, a decadent lifestyle store that’s filled with quality pieces that evoke all-things-cozy.

My pickup truck’s air conditioner unit had died along the way, so the glass of sparkling rosé I received upon arrival was warmly welcomed. Feeling a delightful little buzz, I perused the curated furniture, homewares, lighting and book collections, and I stopped upon a piece that simply had to make it back home with me.

You know those pieces — the ones made with such care and precision that are destined to become family heirlooms. I purchased two mouth-blown crystal Champagne coupes in the coziest amber hue. That set was all I could buy that night, but I look forward to returning, so that I can build a collection for a proper dinner party. My purchase was about legacy, an investment into my future. Future get-togethers. Future cocktail parties. Future moments shared with friends.

This fall-centric cocktail pairs savory pumpkin with baking spices and tropical nuances, supplied by rum, orange liqueur and coconut milk. The multiple measures needed to create this cocktail recipe might seem labor intensive, but let’s go back to the concept of legacy and why purchasing or creating quality items is a meaningful, heartfelt endeavor.

Make a batch of the key component in this cocktail recipe — a homemade pumpkin spice syrup — and you won’t look back on the cheap, syrupy substitute. It’s delicious in a classic Old Fashioned, in your morning latte or in this creamy, rum-based drink that’s packed with multiple Colorado-made components.

PUMPKIN SPICE COCKTAIL

1 1/2 ounces Montanya Rum Oro
1 ounce Pumpkin Spice Syrup (see recipe)
1/2 ounce Amaro Montenegro
1/2 ounce Grove Street Alchemy Orange Liqueur
1 ounce full-fat coconut milk or heavy cream
2 dashes DRAM Cardamom and Black Tea Bitters
Spiced Pumpkin Seed Dust (see recipe)
Star anise pods, for garnish

1. Prepare the Pumpkin Spice Syrup and the Pumpkin Seed Dust in advance.
2. In a mixing tin, combine the rum, Pumpkin Spice Syrup, Amaro Montenegro, orange liqueur and full-fat coconut milk.
3. Add ice, shake well and double-strain into a coupe glass.
4. Place a small portion of the Spiced Pumpkin Seed Dust into a sieve, hold over the finished cocktail and lightly tap to release a light dusting onto the top of the drink.
5. Gently garnish with a couple of star anise pods.

SPICED PUMPKIN SEED DUST

1/4 cup toasted pumpkin seeds
Dash salt
Dash sugar
Dash cayenne powder

1. In a food processor, blend and pulse the toasted pumpkin seeds for about 30 seconds, until the seeds reach the consistency of a fine powder.
2. Transfer to a bowl and add the salt, sugar and cayenne powder to taste.
3. Mix thoroughly and store in an airtight container.

PUMPKIN SPICE SYRUP

1 cup water
1/2 cup pumpkin purée
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon ginger
pinch cloves
pinch nutmeg

1. In a small saucepan, combine all ingredients.
2. Over medium-low heat, bring the mixture to a simmer and then reduce heat to low, stirring occasionally.
3. Let simmer on low for about five minutes to concentrate the flavors.
4. Remove from heat and let completely cool.
5. Strain through a fine-mesh strainer into a clean, sealable jar.
6. Store in the fridge for up to one month.

Originally published in the fall 2025 issue of Spoke+Blossom.