We've gotten several interesting reactions to our pumpkin episode, including one from Jill in Nashville, who needs your help figuring out what to mix with pumpkin spice moonshine:
I'm relatively new to cocktail making and I was hoping you could give me ideas for mixers. I've had suggestion of fresh juice like apple or orange, but I'm not sure what to try first. I've tasted the moonshine by itself and it's more spicy than pumpkiny, but has a very mild pumpkin flavor. I'm also open to any food applications.
The distiller suggests a Manhattan. But I've got a feeling you've got ideas of your own. Do tell in the comments.
We also heard from Jill, who objects to my preference for the ease of using canned pumpkin over excavating and preparing my own:
There IS a huge difference between a pumpkin pie baked with canned pumpkin and using a pie pumpkin from scratch. And it is EASY, well worth the little bit of time and effort. And you have the added bonus of roasted pumpkin seeds.
I've long been unconvinced by this argument, but I'm in full agreement on the excellence of roasted pumpkin seeds. /mark
