I wasn't going to post this here. Sometimes I get complicated, and that doesn't seem right for this blog. Things like the lavender limoncello I made this summer are So Not Hockey. But when I mentioned that I'd made rum infused with pumpkin and spices on my Twitter account, a couple of my Penguins fan tweeps were very interested. So I'm posting the recipe here.
You can use this rum in many ways. I combined it with cream soda last night, which made the Penguins' first pre-season loss more bearable. Actually, I think my eyes rolled back, it was so good.
It won't be ready for the start of the season. You need at least 5 days to let the flavors really get into the rum; I let it go a week. You'll have quite a bit of the pie pumpkin left, so this is good if you're also planning to make something else with pumpkin.
One of those Penguins-fan tweeps suggested naming this after something else that's going to be worth waiting for--the healing of Jordan Staal's foot! I know I'm looking forward to that, as much as I looked forward to drinking this all week. This may not actually have curative properties, but you won't care.
Small pie pumpkin
1 vanilla bean
2 cinnamon sticks
About 5 whole cloves
1 750 ml/quart bottle dark rum
Cut the pie pumpkin into pieces and remove seeds. Use a vegetable peeler to shave several thin ribbons, about 5 inches long, off a piece of pumpkin. Break the cinnamon sticks and vanilla bean in half.
Place pumpkin ribbons, cinnamon sticks, vanilla beans, and cloves in a 1 1/2 quart glass container. (Pitcher, jar, etc.) Seal tightly. Put it in the fridge or not, but do not touch for at least 5 days! Use as you want (straining out pumpkin and spices, of course) after that.
If you use vodka instead of rum, the flavor's a bit different, but it makes awesome martinis for Halloween.