go forth and gather pumpkins dear tipplers. set your infusions now so they are ready for thanksgiving dinner. and while we’re giving thanks, be sure to thank cancer for this concoction. the moon rules the pumpkin due to it’s rather hard outer shell and really soft interior, making it a cancerian fruit or vegetable. even the experts can’t decide on which!

cancers are usually careful and rarely careless. especially when it comes to their home and family. of course who doesn’t want thanksgiving dinner to go exceedingly well? but cancer wants this especially so. they NEED to make sure thanksgiving dinner is just right. well, girl, you can’t go wrong with this one. granted it’s only for the sweet tooth crowd (me). but your guests will be sucking these down hard. kind of like drinking a liquid lollipop… be sure to collect keys at the door, these tend to sneak up on you.

PUMPKIN SPRITZER
2 oz pumpkin-infused gold rum
2 oz beet syrup
cream soda (all natural type, i used boylan’s creme vanilla)

combine rum, beet syrup and stir very well. pour into ice-packed glass and top with cream soda. stir and serve.

PUMPKIN RUM: fill container with cubed pumpkin (you can leave skin on if you wish) and cover with gold rum. allow to sit for 1-2 weeks and strain.

BEET SYRUP: one of the many eclectic ingredients this giant swedish furniture store sells. who knew that beet syrup was used in ginger snap cookies!? one taste and you will see that it tastes just like a liquid gingersnap cookie. add 1 c beet syrup to 2 cups water and heat on stove until dissolved. add splash vodka and store in fridge.