smashing pumpkin". It tasted so much like a liquid version of pumpkin pie that I ended up topping it with vanilla ice cream. I wanted to do something like it again this year but not quite the same thing. With the sudden rise in temperature I decided an ice cream float might be a fun idea and so I altered the recipe slightly, making a few changes to the measurements, ditching the brown sugar, adding chocolate bitters, chocolate ice cream, more cinnamon and soda.
Dare I say I like this variation even more? It's decadent, a dessert in it's own right, and really easy to make. It will take you no more than five minutes to whip this drink together. And just about the same amount of time to drink it.
BOURBON PUMPKIN PIE ICE CREAM FLOAT
1 tbsp pumpkin puree
1.5 ounces bourbon
1 ounce simple syrup
1/2 tbsp honey
1/4 tsp cinnamon
dash of vanilla
dash of chocolate bitters
1 scoop chocolate ice cream
Drop a tablespoon of pumpkin puree into a large glass. Add bourbon, simple syrup, honey, and cinnamon. Stir until combined. Add a dash of vanilla and chocolate bitters. Stir once. Add one scoop of chocolate ice cream to your serving glass, pour pumpkin bourbon mixture over it and top with soda water.