The perfect fall cocktail! Make this warm Harvest Pumpkin Toddy, the same recipe used by Portland's famous Heathman Hotel!

Cocktail Hour: Harvest Pumpkin Toddy Recipe

A few weeks ago, I was invited to the Heathman Hotel in downtown Portland to celebrate the launch of their new fall cocktail menu. It was such a fun night full of delicious food and incredible cocktails created by chef and mixologist Kathy Casey of Liquid Kitchen.

The new seasonal menu is inspired by the flavors of autumn, (hello, pumpkin spice!) and local ingredients like huckleberry and marionberry.

All of the cocktails were amazing but a few stood out. The Orchard Old Fashioned with apple bitters was a favorite, as was the French Daiquiri, which was misted with absinthe – so fancy!

But when the Heathman folks asked if I’d be interested in sharing a recipe here, I knew I had to request the Harvest Pumpkin Toddy. I love warm drinks like toddies and Irish coffee in the colder months, and this one was just perfect. Smooth and rich, not too sweet, and it actually has real pumpkin! Plus it was served topped with a pumpkin macaron, and any drink that comes with a cookie is automatically a winner in my book.

The perfect fall cocktail! Make this warm Harvest Pumpkin Toddy, the same recipe used by Portland's famous Heathman Hotel!

Harvest Pumpkin Toddy

Makes 1 cocktail

1 lemon wedge

1 ounce bourbon

1/2 ounce Frangelico

2 tablespoons Spiced Pumpkin Mix (recipe follows)

1/2 cup boiling water

Garnish: Cinnamon Stick (optional)

Squeeze and drop the lemon wedge into a coffee mug, cup, or heatproof glass. Measure in the bourbon, Frangelico and pumpkin mix, then add the boiling water.  Stir until well mixed.  Garnish if desired.

Spiced Pumpkin Mix

Makes 3 cups, enough for 24 drinks

8 tablespoons (1 stick) salted butter, at room temperature

1 1/2 cups packed brown sugar

1 tablespoon ground cinnamon

2 teaspoons ground nutmeg

3/4 teaspoon ground cloves

1 (15 ounce) can pumpkin puree

In a mixing bowl, whip the butter, brown sugar, and spices with an electric mixer on high speed for about 2 minutes, until light and fluffy. Stop and scrape the bowl as needed. Add the pumpkin and continue to whip until pumpkin is totally incorporated and mixture is fluffy, about 5 minutes more. If not using immediately, cover and refrigerate for up to 1 week or freeze for up to 2 months.

What’s your favorite drink to sip when the weather turns cold? 

1 Comment

  1. Ashley, I just found your blog from PDX Bloggers and just had to say that MacQuarrie is my family’s Scottish clan too! Such a small world. Love your blog and this pumpkin toddy recipe sounds delicious. I think our MacQuarrie ancestors would definitely approve.

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