I've not made pumpkin spice syrup with actual squash before, only the spiced one for coffee, but have done a similar puree with mango (Bon Appetit's Super Summer Syrup) and OMG it's amazing.
Whiskey sounds exactly right with this, and I'd try it on baked apples or vanilla ice cream too. Maybe in an eggnog or coquito with rum.
Honestly, I've usually made just regular syrups but I had the pumpkin and I knew it could be done. And that subtle sweetness of it is really nice and the pumpkin is this nice mellow flavor.
I wonder how deep this rabbit hole of adjunct puree syrups goes.
My fall syrup of choice is a simple syrup I mad with honey and demarara, plus as it cooled down, I plopped in two earl grey tea bags. Makes a killed old fashioned.
Oh man earl grey syrup is so good but never made it like that before. That does sound like that would be pretty good. I've mostly used the tea bags to just flavor basic simple or vodka.
I mean it's just a step up from simple syrup. Use brown sugar and/or honey in place of or a fraction of the white sugar. Then just be sure not to burn your tea.....
So you think you could make the tea first and use the tea as water?
Ah yes many recipes call for water and a sugar cube. I normally use simple syrup.
Yeah just make a double strength tea and use it instead of water.
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