This spring we created a product for the launch of Spice Box Whiskey. It is a small batch Canadian whiskey infused with cinnamon, nutmeg, clove and vanilla. A bit of pie spice with a bite, if you will. We had a great time on that project and were excited to see their bottles in the Spirit Shop down the street a couple months ago.
A last minute invite to a halloween party tonight left me wondering what to wear and what to bring. Then I remembered a recipe I came across from Teri Grimes of the Bradenton Herald. Here is our version with a spicy twist. Now, what do I wear? - no one got my button costume last year... I guess Halloween is not the time for minimalism...
- 1 quart Coconut Bliss Ice cream
- 2 1/2 cups pumpkin puree
- 1 liter fresh Apple Cider
- 1 liter seltzer water
- 1/2 cup Spice Box Whiskey (optional)
Combine ice cream and 1 1/2 cups pumpkin. You can do this by hand or with a mixer. Freeze for at least 2 hours so that it is firm. When you are ready to serve mix the remaining pumpkin, seltzer, cider and whiskey in a 4 quart punch bowl. Float balls of the the ice cream mixture on top.
Artwork: The Brilliant Ashley Beluzo Hildt