Want to keep Halloween classy? Try this elegant little vanilla pumpkin-spiced White Pumpkin Cocktail at your next cocktail party.
The White Pumpkin Cocktail
I think it’s nice to keep a little elegance in Halloween.
Not that it isn’t fun to be totally gross once in a while – cover everything in fake blood, put your hands in a bowl of cold spaghetti “brains” and serve cocktails garnished with eyeballs… but it’s nice to keep it classy sometimes.
I like using seasonal ingredients like pumpkin spice, creating delicate floral accents for the garnish, and serving the cocktails in chilled coup glasses.
This White Pumpkin cocktail is perfect for the party host or hostess who wants to keep their Halloween cocktail party elegant and whimsical.
What You Need to Make This Cocktail
- cocktail shaker
- ice cubes – for shaking
- coup glasses
To Make a Large Batch
This is one of my favorite Autumn cocktail party signatures, so I make a big batch of it ahead of time, keep it chilled in the fridge, and simply pour, shake with ice, garnish, and serve.
To make a large batch, enough for 8 cocktails, mix 8 ounces white rum, 16 ounces Rumchatta, and 2 ounces vanilla almond milk. Store in a container until ready to serve. Shake with ice in a cocktail shaker and sprinkle each cocktail with pumpkin spice.
Special Note
Never shake directly from the spice container when you’re sprinkling cocktails. You can easily ruin a pretty drink with a burst of more spice than you were expecting.
Always add it to your hand and use your fingers to sprinkle.
A Little More Halloween Cocktail Inspiration
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The White Pumpkin Cocktail
Ingredients
- 1 oz. white rum
- 2 oz. Rumchatta
- 2 oz. usweetened vanilla almond milk
- pumpkin spice – a teeny, tiny dash
Instructions
- Pour 1 oz. white rum, 2 oz. Rumchatta, and 2 oz. vanilla almond milk into a shaker with ice. Shake vigorously and pour into a frosted coup glass. Sprinkle with a teeny bit of pumpkin spice. Garnish with a delicate, wispy flower sprig.
Notes
Nutrition
Kami
This really doesn’t have much taste at all . I switched out the white rum for Pinnacle Pumpkin spice vodka , reduced almond milk to 2 ounces and added 1 ounce of pumpkin pie creamer . Turned out really good 👍🏻
Geri
I love the sounds of this but the honey syrup – should that be made as a simple syrup or just added to cocktail.
Genevieve Morrison
You want to make sure the honey is mixed with water into “honey syrup” completely before being mixed into the cocktail, otherwise the coldness of the drink makes the honey clump up a bit, and it won’t mix in as well. It needs to be made into the syrup first, then added.
Crystal
I’d love to know where you got the glasses!?
Genevieve Morrison
Sadly, those exact glasses are out of stock. I bought them from Food52 originally. But I’ve seen similar ones at William Sonoma and on Etsy: https://www.etsy.com/market/gold_rim_coupe
LindaMdyer
Very clever using almond milk but I thought it needed a little more oomph so I added Starbucks caramel macchiato creamer. But I think when I serve this like use the pumpkin creamer. Thank you for posting. Also, the honey doesn’t seem to mix well in a cold drink.
Genevieve Morrison
Glad you liked the cocktail! And glad you got creative with it! Yeah, you really gotta shake that cocktail shaker with the honey to get it mixed. I give it a nice maraca shake to get everything combined. I fixed the “ooph” for you 😉 let me know if you try any of my other cocktails! And if you do, take a picture and post on Instagram if you can. It warms my heart to see my reader’s creations!
Michal
Hi Genevieve! Just found your blog and love it. You’re doing sucha great job – beautiful photos and interesting recipes. And this cocktail is so chic! Can’t wait to try it.
Genevieve Morrison
Aww, thank you so much!!