Pumpkin spice fatigue has taken over these parts. We’ve seen them at their best and at their worst, and now we’re just ready for them to go away. We’re ready to meet new overly sweet drinks, like cookie butter and cereal milk.
LET US BE, WE HAVE OTHER FLAVORS TO OBSESS OVER!
One last hurrah. A victory lap. A seasonal retirement party. A “fare thee well” toast from our friends at Park & Rec in San Diego:
Pumpkin Spice Slush
- 3oz Spiced Rum
- .5oz Pumpkin Spice Syrup
- 1.5oz Whole Milk
- .5 oz Sweetened Condensed Milk.
Directions: Into the blender, blend like hell, drink straight from the pitcher! (Or…you know… a cocktail glass).
If you’re ready for something a little more refined, a little further removed from the PSL thing, a segue into something better, try this one from Embers Ski Lodge in Nashville, Tenn:
Great Pumpkin Sazerac
- 2 oz. Copper & King’s Brandy
- 1 dash pumpkin bitters
- .25 oz. demerara syrup
- mist of Copper & King’s Absinthe (first)
Directions: Stir and serve on the rocks.
And with that, pumpkin spice season is no more. So it has been decreed!