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Recipe Detail Page
Spicy Pumpkin Lemonade & Whiskey
Autumn 2021
For a seasonal spin, spice up the classic lemonade-and-whiskey combo with a hit of heat and a swirl of pumpkin. Choose your pepper wisely. If you love heat, then reach for your favourite hot pepper, such as ghost or Scotch bonnet. If you’re trying to please everyone, use jalapeño or habanero. Just taste to ensure your hot peppers have heat—on occasion, a jalapeño can veer into green pepper territory. When handling very hot peppers, be sure to wear gloves and don’t touch your eyes or allow any cooking steam to reach them. When you’ve finished preparation, carefully wash your kitchen equipment and surfaces, and your fingers (even if you wore gloves).
Makes 5 2/3 cups (1.4 L) for 6 servings
1 very spicy pepper or 1 to 2 jalapeños
1 cup (250 mL) granulated sugar
1 cup (250 mL) water
1 cup (250 mL) freshly squeezed lemon juice (4 to 5 lemons)
1/2 cup (125 mL) pumpkin purée
2 cups (500 mL) cold water
12 oz bourbon whiskey or Canadian rye whisky
6 lemon wheels or Thai chilies (optional)
Pinches freshly grated nutmeg (optional)
1. Carefully slice pepper. Add to a small pot along with sugar and 1 cup (250 mL) water. Bring to a simmer over medium heat. Gently heat until sugar dissolves, 3 to 5 minutes. Let stand, allowing pepper to infuse until very spicy, 15 to 45 minutes. Pour into a large pitcher. Whisk in lemon juice and pumpkin purée. Add cold water. Stir in whiskey until mixed. The pumpkin will separate, so be sure to stir well just before serving. Pour into 6‑crushed-ice-filled Collins glasses. Garnish each cocktail with a lemon wheel (or chili) and a sprinkling of nutmeg, if you like. Serve each glass with a straw for sipping and stirring.
Makes 5 2/3 cups (1.4 L) for 6 servings
