Pumpkin Vodka

Source: Jon Dubovsky

Yield: ~ 650 mL

Rating: 2 of 5 - novel

Ingredients

• 750 mL high-quality vodka
• 4-6 c. baking pumpkin meat, peeled and cubed (approx ½ a baking pumpkin)
• 1 vanilla bean
• 8 whole cloves
• 2 3-4 inch cinnamon sticks
• 1 tsp. nutmeg, ground

Directions

• Add everything but the vodka to a 1 liter sealable container.
• Add the vodka.
• Seal tightly and shake well.
• Refrigerate for two to four weeks, gently shaking every few days.
• Decant vodka through a filter into another container. You may have to repeat this step, progressing to finer filters.
• Serve ice cold with equal parts amaretto (or 1 part amaretto to 2 parts pumpkin vodka).

Notes

• There is some debate whether cooked or uncooked pumpkin meat is best for this. Uncooked meat has a stronger taste, but can also taste quite vegetal (green) and sharp.