• 2 oz. pumpkin spice infused rum
  • 1 oz. fresh pear cider
  • 75 oz. fall falernum
  • 75 oz. fresh lemon juice

2 dashes of tiki bitters

Combine all ingredients in a cocktail shaker. Shake over ice. Serve in mini pumpkins.

Pumpkin Spice Rum Recipe

Fall Falernum Recipe–what in the heck is Falernum, you ask? It’s a sweet lime and spice concoction with ginger and almonds originally used in tiki cocktails.

Since I’m using it in a fall inspired punch, I’ve made my own interpretation below.

Fall Falernum:

  • 1/3 cup chopped, raw pecans
  • 1/3 cup pumpkin purée
  • 20 cloves
  • 5 star of anise
  • 5 cinnamon sticks
  • 20 allspice berries
  • 1/2 cup rum
  • 1 tablespoon fresh grated ginger
  • 8 limes
  • 2/3 cup filtered water
  • 1/2 cup of maple syrup

Toast the nuts on a cookie sheet in the oven until fragrant. Let cool. Place the nuts, pumpkin purée, cloves, star anise, cinnamon and allspice in a mason jar and pour in the rum. Shake and let steep for a couple of days.

Zest all the limes and set aside four of the limes to use for the rest of the recipe. At this point, add lime zest and fresh ginger to the infusion. Shake and let sit for another day. Then, using a cheesecloth, strain the infusion, pressing to extract all of the liquid.

Juice four limes. Strain the juice into a sauce pan. Add water, and maple syrup and bring to a boil on medium heat. Let the syrup cool before combining with your strained rum infusion. Let the Falernum sit for another 12 hours before enjoying. Yields approximately 2 cups. ??

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