Most autumn pumpkin drinks are made with fake pumpkin flavoring, but this easy-to-make liqueur uses the real thing!
- 2 cups water
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 6 (3-inch) cinnamon sticks
- 6 whole cloves
- 2 vanilla beans, split lengthwise
- 2 cups aged rum
- Place the water and sugars in a medium saucepan, whisk to combine, and bring to a boil over medium-high heat. Add the pumpkin, cinnamon sticks, cloves, and vanilla beans, whisk to combine, and return to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the syrup is infused with flavor, about 30 minutes. Meanwhile, line a medium fine-mesh strainer with a 13-by-15-inch piece of ultra-fine cheesecloth and place it over a large heatproof bowl.
- Pour the pumpkin mixture through the cheesecloth and let it drain undisturbed until most of the liquid has passed through and only a thick paste remains. Gently press on the paste with a rubber spatula to release any remaining liquid, then discard the contents of the strainer. (You should have about 2 cups of infused syrup.)
- Add the rum and stir to combine. Transfer to a 1-quart container and set aside to cool to room temperature, about 1 hour.
- Seal the container tightly and store it in a cool, dark place for at least 2 days and up to 3 months before serving.