Flaming Boolies Pumpkin
(With rum set ablaze, the Flaming Boolies Pumpkin is an entertaining addition to a cozy evening by the fire or served alongside Thanksgiving dinner. Courtesy of Annalisa Huante, artisan cocktail master at Cin Cin bar in the Eldorado Hotel Casino in Reno)
2 ounces Pumpkin Butter (see below), chilled
1¼ ounces apple cider
1 ounce pineapple juice
½ ounce Brown Sugar Honey Ginger Simple Syrup
1½ ounces Mount Gay Rum
3 teaspoons pumpkin spice
Dash ground cloves
2 teaspoons cinnamon
Dash nutmeg
Orange peel soaked in rum
Combine chilled pumpkin butter with all other ingredients. Shake with ice in a Boston Shaker. Place orange peel in cocktail glass and light on fire. Strain ingredients from shaker over flaming orange. Top with a cinnamon stick.
Pumpkin Butter
1 pound pie pumpkin, peeled, cubed, and boiled (or one 15-ounce can pumpkin — not pie mix)
1 cup raisins
½ cup water
¼ teaspoon nutmeg
1/8 teaspoon cloves, ground
2 teaspoons cinnamon
3 teaspoons pumpkin spice
Blend all ingredients together, strain out solids, and store in airtight container in refrigerator for 24 hours before using.
