Raising the Bar with Jamie Boudreau
How to Make the Pumpkin King Cocktail
1 1/2 oz Pigs Nose Scotch Whisky
1/2 oz Pumpkin Liqueur
1/2 oz fresh lime juice
Instructions
How to Make Housemade Beer Liqueur
1 part beer
2 parts sugar
2 tsp. ground cinnamon
2 tsp. ground allspice
Pumpkin King
The Pumpkin King was inspired by the great seasonal pumpkin ales that pop up this time of year. Jamie uses Pumking Imperial Pumpkin Ale from Southern Tier Brewing Co. to create a beer liqueur which he uses as the foundation for the cocktail. With its soft yet rich flavor, Pigs Nose Scotch Whisky is the perfect compliment to the deep spice of the hand made beer liqueur.
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Comments
In anticipation of the question I know someone is bound to ask, it looks as though Jamie is using Cock ‘n Bull Ginger Beer here.
For me, finding the right ginger beer has been a challenge. In addition to trying out several excellent commercial products such as Fever Tree, Blenheim, and (being form Atlanta) Red Rock Ginger Ale (similar to Blenheim), I have tried several recipes for homemade carbonated ginger beer as well as the noncarbonated version from the PDT cocktail book. It seems that each ginger beer brings its own unique flavor profile to the final drink, which is what has made it so difficult to settle on which to use. I suppose in the end it all comes down to personal taste, and perhaps, using different products for different drinks. Somehow though, this answer seems unsatisfying.
I would love to hear Jamie’s take on this subject.
Great video and the cocktail sounds delicious. Is it a typo to add 2 parts sugar and an additional 1 cup sugar?
Thanks, Brian! Yes, it is a typo. Fixed. Happy Thanksgiving!
where can I get the glassware/tools? they are great.
thanks.
can the liqueur be done with any style of beer?
do you need to refrigerate the liqeuer if you dont use it all?
As a syrup, this is delicious. As a liqueur, I find it unbalanced. The sugar really masks the subtle malty characteristics of the beer. But if it’s just the spice notes you’re after, this works brilliantly. I scaled the sugar wayyy back and also introduced a different blend of booze to give it more of a liqueur appeal…something you wouldn’t mind drinking on its own after a meal. I figured that if I’m going to be making a beer liqueur, it should exude the characteristics of the beer that’s in it. Of course, that’s just my opinion.
Thanks Jamie for that you are really crazy. Today I am going to buy all stuff to do that.