Take it from an East Asian who regularly toasts their spices, I'd recommend an alternative order of operations: Instead of crushing the large spices first, grill them directly on the element until _almost_ but not quite blackened. The cinnamon sticks will begin to unroll, and the nutmeg and cardamom pods will blister and release their wonderful oils and scents. The smaller spices you can toast in a pan. _Then_ you can crush them (if you want to).
Here's the recipe since it's not in the description: 1 cup water 100g white sugar 100g light brown sugar 2 cinnamon sticks 1 ginger finger Half of a vanilla bean 1 whole nutmeg 3-4 allspice berries 3-4 green cardamom pods
I must be a curmudgeon on the level of Mr. E. Scrooge. Several months ago, towards the end of summer, I spied a jauntily bescrawled chalk board propped up outside my local supermarket. It said "Rejoice! Pumpkin Spice Season Is Here!" (or words to that effect). I must confess that, a pumpkin spice flavored hot beverage from that vendor being one of the few coffee drinks I've ever deliberately poured into a planter, my immediate thought was..."What is there to rejoice about that?". Bah! Humbug!
Would you try to make one cocktail. This recipe I made on my own and it still has no name. It is very tasty 1 oz malibu, 1 oz white rum, 1/2 oz amaretto, 1/2 oz triple sec, 1 oz lime juice, 1/2 oz coconut syrup, 3 oz pineapple juice. Shake it all together Old fashioned glass or maybe hurricane cocktail glass Crushed ice in , lime wedge garnish
If one was to omit the sugar and water and just use vodka then you'd have a pretty good tincture on your hands and it'll keep indefinitely... or maybe I'm wrong XD
You’re not wrong. If you made this into a tincture it’d last indefinitely but when making a tincture I’d use 100 proof or over. Anything at 80 proof has a good amount of water in it and higher proof spirits are easier to infuse and strip flavor much better
If you omit the Pumpkin purre and make it in spirit instead of syrup you get what we use in Central Europe as "Rum". Because Central european nations had no access to cane sugar real Rum was not a common thing. But we liked the taste so much so we made a spice spirit substitution. Then just add this to most of the sweet recepies around here.
Take it from an East Asian who regularly toasts their spices, I'd recommend an alternative order of operations: Instead of crushing the large spices first, grill them directly on the element until _almost_ but not quite blackened. The cinnamon sticks will begin to unroll, and the nutmeg and cardamom pods will blister and release their wonderful oils and scents. The smaller spices you can toast in a pan. _Then_ you can crush them (if you want to).
Here's the recipe since it's not in the description:
1 cup water
100g white sugar
100g light brown sugar
2 cinnamon sticks
1 ginger finger
Half of a vanilla bean
1 whole nutmeg
3-4 allspice berries
3-4 green cardamom pods
Pumpkin purée?
It is in the description, as well as the end of the video - and all of them, including yours, are missing the pumpkin puree...
That was the most relatable start to a video ever!! 😁
Pumpkin Spice is nice 🎃
Fantastic. Now I can better than "BASIC" all year. Great recipe Thank you Leandro. And who is Maraiah????
1:40 a little cracky-poo 😁
Could I do it the totally lazy way with a premade pumpkin pie seasoning?
I’d love to SPICE up my old fashioneds.
Hey terrific video and demonstration for this terrific Pumpkin Spice Syrup!! It is so appreciated!! Merry Christmas!! Cheers!! :-)
Can I substitute the white sugar and brown sugar for monk fruit sweetener and molasses? How should I measure the substituted sweetener?
Great innovative mixology. Thanks for the education.
Sips, tips and what now? 😉 Great videos as always!
Gonna need that pumpkin spice espresso martini recipe!
How much Anis do you put? You mention it but its not included in your recipe
How long we can store?
Tops 4 weeks
This is amazing! How long does it last for, though?
How long will this last in the fridge? Two to four weeks since it's basically a simple syrup?
Yup
I would be very interested in those espresso martini variations you mentioned
Any chance on a link for that mortar and pestle? Love all of your content btw!
I made something like this last year,
i called it cigarette juice. Great in coffee
Always wondered how to make this. Cocktail with this coming soon?
you know it
Where did you get that bottle?
Edit: oh it's in the link!
Such a ghetto pan. Bar, pristine, immaculate even. Pan: bent, scorched, wrapped, does the job.
That pan has been through a lot. It’s a workhorse
I was so worried you'd burn your hand when you poured out of that pot!
I must be a curmudgeon on the level of Mr. E. Scrooge. Several months ago, towards the end of summer, I spied a jauntily bescrawled chalk board propped up outside my local supermarket. It said "Rejoice! Pumpkin Spice Season Is Here!" (or words to that effect). I must confess that, a pumpkin spice flavored hot beverage from that vendor being one of the few coffee drinks I've ever deliberately poured into a planter, my immediate thought was..."What is there to rejoice about that?".
Bah! Humbug!
This will be just as good without the pumpkin puree, right? I'd like a spice syrup, but don't necessarily want it to be "pumpkin spice"
Yep you can take the pumpkin out and it’s still 🔥
Would you try to make one cocktail. This recipe I made on my own and it still has no name. It is very tasty
1 oz malibu, 1 oz white rum, 1/2 oz amaretto, 1/2 oz triple sec, 1 oz lime juice, 1/2 oz coconut syrup, 3 oz pineapple juice. Shake it all together
Old fashioned glass or maybe hurricane cocktail glass
Crushed ice in , lime wedge garnish
Is there a pumpkin spice espresso martini out yet
Nope but there will be now lol
@@TheEducatedBarfly wooooo!!! Maybe do an elevated espresso martini episode with like 10 recipes. Idk but the espresso martini hype is real right now
I think he meant Maria
Recipe is not included in the video description :/
fixed
@@TheEducatedBarfly 👌
Bing Bong
If one was to omit the sugar and water and just use vodka then you'd have a pretty good tincture on your hands and it'll keep indefinitely... or maybe I'm wrong XD
You’re not wrong. If you made this into a tincture it’d last indefinitely but when making a tincture I’d use 100 proof or over. Anything at 80 proof has a good amount of water in it and higher proof spirits are easier to infuse and strip flavor much better
4:18
If you omit the Pumpkin purre and make it in spirit instead of syrup you get what we use in Central Europe as "Rum".
Because Central european nations had no access to cane sugar real Rum was not a common thing. But we liked the taste so much so we made a spice spirit substitution. Then just add this to most of the sweet recepies around here.
Great video, thanks! But you really need to start being nice to Marias! He puts up with a lot
😂
I’m sad he didn’t give anything a smacky-poo, crushy-poo, simmer-poo, etc
0:33 neck Cracking
'Tis the season for pumpkin spice? You're about two months late, bud.
marias carey
The noobs need to know what to make with it.
Recipes will be forthcoming
You forgot to tell us you placed the filter down inside out. Hiding the pro tips I see…
Pretty much anything pumpkin = 🤢🤮