A few days ago, I posted this shot on our Facebook page, talking about the collision of dark rum and smoked pumpkin. Each year we waste tons of post-Halloween pumpkins by tossing them in the trash so this year I took mine, chopped ol’ Jack in half, and tossed his carcass in my smoker for two hours, intending to further my experiments on uses for smoked gourd. Pumpkin-infused dark rum is pretty out there, but it seemed like a good idea at the time. Overall, I liked the way it came out but make sure you don’t overdo it on the pumpkin. Too much of it and you’ll lose most of the rum or have to squeeze it out!
Pumpkin-infused Dark Rum
200 ml dark rum
1/2 cup smoked or raw pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Mix up the pumpkin and spices with a spoon, then place it into a small, clean spaghetti jar. Fill it the brim with the rum (no air allowed). Twist the lid in place, stick the jar in the refrigerator for three or four days, then strain it through coffee filters or cheese cloth until the rum runs clear. The pumpkin absorbed a lot of the rum so you’ll want to either squeeze it out or find a use for rum-infused pumpkin, too.
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