Pumpkin Juice


  • ½ cup pumpkin butter (see below for ingredients)
  • ½ cup apple juice
  • ¾ cup apricot nectar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ginger
  • 2 ounces bourbon
  • Star anise, to garnish
  • 2 15-ounce cans pumpkin purée (not pie filling)
  • ⅔ cup coconut sugar, muscovado sugar, or organic brown sugar
  • ¼ cup maple syrup
  • ½ cup pure unsweetened apple juice
  • ½ lemon, juiced
  • 2½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • Pinch sea salt


Make the pumpkin butter: 
  • Add all the pumpkin butter ingredients to a large saucepan or pot over medium-high heat. Stir to combine.
  • Bring the mixture to a boil, reduce the heat to low, and bring to a lively simmer. If there isn't much going on at the surface, increase the heat to medium-low; if bubbling too vigorously, reduce the heat to low.
  • Cook, uncovered, for approximately 15 to 20 minutes, stirring occasionally. The goal is to have the butter cook for at least 20 minutes, but leaving it on the stove for an additional 5 to 10 minutes will only deepen the flavors and thicken the texture. Cook as desired, and allow to cool completely. 
Make the juice:
  • In a cocktail shaker filled with ice, combine the pumpkin butter, apple juice, apricot nectar, vanilla extract, ginger, and bourbon. Cover and shake vigorously. 
  • Strain the mixture into an ice-filled cocktail glass. Garnish with star anise, and serve.