Pumpkin spice syrup is a warm, aromatic mixer made by blending pumpkin purée with sugar and classic autumn spices, creating a rich amber liquid that adds both flavor and cozy visual appeal to cocktails. This version highlights the pumpkin’s natural sweetness and the spices’ gentle warmth while preserving the syrup’s inviting hue, making it a versatile and comforting addition to everything from a spiced Whiskey Sour to sparkling fall spritzes and autumn-inspired, storybook-themed originals.
Method: Sous Vide
Serving Size: 16 (1 fl oz each)
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Add 150 g dark brown sugar and 50 g granulated sugar to a blender.
Measure out 225 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add 60 g pumpkin purée, 2 ½ tsp pumpkin pie spice, and 1 tsp vanilla extract to blender with sugar mixture and blend for 1-2 minutes until all ingredients are thoroughly combined.
Add pumpkin mixture to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a cheesecloth and fine mesh strainer 1–2 times to remove pumpkin and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.