2021 Let’s Get Blitzen: Cocktail Advent Calendar – Day 3 – Pumpkin Pie Toddy. Not unlike the Day 2 recipe, this cocktail is also inspired by a quintessential holiday dessert – the pumpkin pie. This drink is perfect for warming your hands when coming in from the cold after a day of building snow forts, holiday shopping, or skating on the Rideau Canal.
This post is sponsored by Georgian Bay Spirit Co.
Georgian Bay Whisky is the newest craft spirit from Ontario distiller Georgian Bay Spirit Co.The company that brought us award-winning vodka and gin, along with our favourite ready-to-drink cocktails in a can (I know you’ve enjoyed a Georgian Bay Gin Smash on the dock before), has now entered the world of small batch, barrel-aged whisky.
The spirit pours chestnut brown with inviting aromas and flavours of caramel, new barrel char, and rye spice. It’s medium-bodied with a long-lasting finish.
This recipe highlights the notes of spice in the Georgian Bay Whisky with the addition of nutmeg syrup and pumpkin purée to the traditional combination of lemon, hot water, and whisky found in a classic toddy.
This isn’t my first time using pumpkin purée in a cocktail, I’ve used it before in my Hello, Gourd-geous! cocktail where a heavy shake and double-strain were used to get that authentic pumpkin flavour, without the pulp. In this case, we’re building in glass and you’ll need to make sure you stir well with the boiling water to ensure all the ingredients are fully combined.
The Pumpkin Pie Toddy is one of my favourite drinks from this year’s calendar and I had my mom taste test it for quality assurance and she gave it top marks as well. I hope you’ll try this one and join me as I serve it up in my Instagram stories tonight at 5 pm Eastern.
Pumpkin Pie Toddy
Pumpkin purée isn't just for baking. Capture the essence of the best pumpkin pie in this winter warmer cocktail made with Georgian Bay Whisky.
- 1½ oz Georgian Bay Whisky
- ½ oz lemon
- ½ oz nutmeg syrup
- 1 tsp pumpkin purée
- 2 dashes Angostura bitters
- 5 oz boiling water
- Garnish: cinnamon stick
- 1 cup demerara sugar
- 1 cup water
- 4 whole nutmeg quartered
Add all ingredients to a heatproof mug and stir well until ingredients are fully incorporated.
Garnish with a cinnamon stick and serve hot.
Combine sugar, water, and nutmeg in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until sugar is dissolved. Remove from heat and cool to room temperature, let sit at room temperature overnight for a more intense flavour.
Store syrup in an airtight container in the fridge for up to 3 weeks.