Terra Americana

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