Smoked Pumpkin Old Fashioned Recipe

Make the syrup

Combine 1 cup pumpkin purée, 1 cup water, and 1 cup brown sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture begins to simmer.

Whisk in 2 tablespoons dark molasses, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Continue to simmer gently for 6–8 minutes, stirring frequently, until slightly thickened. Do not boil vigorously — you want a smooth syrupy texture.

Remove from heat and let cool to room temperature. Strain the syrup through a fine mesh sieve into a jar to remove any fibrous pumpkin bits for a smoother cocktail syrup. Refrigerate; syrup will keep 7–10 days.

Chill an Old Fashioned glass briefly. Place one large ice cube into the glass.

In a mixing glass filled with ice, add 2 oz bourbon, 0.5 oz pumpkin-molasses syrup, and 2 dashes molasses-style or mole bitters. Stir with a bar spoon for 20–30 seconds until well chilled and slightly diluted (about 20% dilution).

Strain the chilled mixture over the large ice cube in the Old Fashioned glass.

Express the oils from an orange peel over the drink by holding the peel skin-side down above the cocktail and giving it a sharp squeeze; then rub the peel around the rim and drop it in as garnish.

Prepare your smoking setup: place 1 tablespoon cinnamon wood chips in the smoking gun or on a small heatproof pan if using a handheld torch method. If using a pan, light the chips briefly to create smoke and then blow out direct flame so they smolder. If using a smoking gun, follow manufacturer instructions.

Place the cloche or dome over the glass containing the finished cocktail. Introduce smoke under the dome until it reaches a visible level (about 10–20 seconds of smoke).

Let the cocktail sit under the dome for 30–45 seconds to absorb the smoke. Remove the dome, allow a brief puff of smoke to escape toward the guest, then serve immediately.

Optional: light a cinnamon stick and briefly hover it near the cloche opening for an extra aromatic hit before serving, ensuring safety and no open flames near flammable materials.