The Pumpkin Whiskey Smash is a modern, fall variation of the classic Whiskey Smash which dates back to the late 1800’s. It was first published in 1887 in Jerry Thomas’s Bartender Guide and was originally a mixture of sugar, water, mint, spirit such as whiskey, gin or brandy and a “seasonal fruit”. It was then reintroduced in the 1980s-90s at the Rainbow Room in New York City by celebrated bartender Dale DeGroff and again popularized in the 2000s where the seasonal pumpkin version arose especially for the fall/Thanksgiving season. I’ve teamed up with Dented Brick Distillery and am using their Bottled in Bond Rye Whiskey, which is a celebration of the bottled in bond act of 1897 that ensured consumer quality. Cheers!
Equipment
- Cocktail Shaker
- Jigger
- Double Rocks Glass
- Large Square Ice Cube Mold
- Paring Knife
- Cutting Board
- Small Saucepan
- Measuring Cup
- Measuring Spoon
- 2 Toothpicks
Ingredients – Serves 1
- 2 oz Rye Whiskey (Dented Brick)
- 1 oz Pumpkin Syrup
- 1/2 cup Maple Syrup
- 1/3 cup Water
- 1/3 cup Pumpkin Puree
- 1/2 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- Sea Salt
- 2 oz Apple Cider
- 2 dashes Orange Bitters
- Cinnamon Stick for Garnish
- Orange Peel for Garnish
- Star Anise for Garnish
Method
- Prepare the Large Ice Cubes. Using a large square ice cube mold, fill with filtered water and place in the freezer. It takes 24 hours to freeze a large ice cube.
- Make the Pumpkin Syrup. Combine all syrup ingredients in a small saucepan. Stir. Heat to boil. Boil 1 minute. Remove from heat and let cool. Transfer to a glass container and keep in fridge for up to 2 weeks. This will make enough for about 6 cocktails.
- Prepare your Garnish. Wash and dry an orange. Using a paring knife or peeler, cut a long strip of orange peel (try to go around the entire center of the orange). Trim the sides down so the strip is about 1/4 inch wide. Trim the ends. Wrap the peel around a cinnamon stick and secure with toothpicks on each end (use the open crack of the cinnamon stick to insert the toothpick). Trim the ends of the toothpicks with scissors.
- Make the Cocktail. Add the whiskey, pumpkin syrup, apple cider and orange bitters to a cocktail shaker with ice. Shake to combine. Place a large square ice cube into a double rocks glass. Strain the cocktail into the glass.
- Garnish. Place the orange peel wrapped cinnamon stick in the cocktail and the star anise on top of the ice cube. Cheers!
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