{"id":362,"date":"2011-09-09T13:30:50","date_gmt":"2011-09-09T17:30:50","guid":{"rendered":"https:\/\/www.homespeakeasy.com\/?p=362"},"modified":"2011-09-09T13:30:50","modified_gmt":"2011-09-09T17:30:50","slug":"the-thousand-autumns","status":"publish","type":"post","link":"https:\/\/www.homespeakeasy.com\/?p=362","title":{"rendered":"The Thousand Autumns"},"content":{"rendered":"<p><a href=\"https:\/\/www.homespeakeasy.com\/wp-content\/uploads\/2011\/09\/pumpkin2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-365\" title=\"pumpkin\" src=\"https:\/\/www.homespeakeasy.com\/wp-content\/uploads\/2011\/09\/pumpkin2.jpg\" alt=\"\" width=\"482\" height=\"642\" srcset=\"https:\/\/www.homespeakeasy.com\/wp-content\/uploads\/2011\/09\/pumpkin2.jpg 594w, https:\/\/www.homespeakeasy.com\/wp-content\/uploads\/2011\/09\/pumpkin2-225x300.jpg 225w\" sizes=\"auto, (max-width: 482px) 100vw, 482px\" \/><\/a><\/p>\n<p><strong>The Thousand Autumns<\/strong><br \/>\n1.5 oz Rittenhouse Rye<br \/>\n1 oz Vanilla Pumpkin Syrup<br \/>\n0.5 Creme de Cacao<br \/>\n0.75 Domaine de Canton<br \/>\n2 Dashes Aztec Chocolate Bitters<\/p>\n<p>Shake well with ice and serve up. Garnish with a vanilla bean dipped in the leftover pumpkin pur\u00e9e from making the syrup.<\/p>\n<p>NOTES: I liked this one a lot. I&#8217;m getting a little unhealthily obsessed with the coming of fall (I can&#8217;t be the only one SO SICK of being hot all the time), so the moment we got a couple days of brisk weather, it was time to start celebrating. It still tastes like a pretty solid rye drink (the syrup is a little less sweet than others I&#8217;ve made), but there isn&#8217;t much harsh bite to it. Just a nice warmth that sticks around in your stomach. The vanilla isn&#8217;t overpowering, but you definitely notice it&#8217;s there if you pay attention. The cacao and canton also don&#8217;t really stand out without looking for them, but they give the drink a nice well-rounded flavor.<\/p>\n<p><strong>Vanilla Pumpkin Syrup<\/strong><br \/>\n1 can Pumpkin Puree<br \/>\n1 cup sugar<br \/>\n1 vanilla bean<br \/>\n2-3 cups water<\/p>\n<p>Bring the puree and 1 can full of water to a boil and slowly stir in the sugar. Take the vanilla bean and slice it longways, but don&#8217;t bother ripping it open and scraping the seeds out this time. Toss the whole thing in and reduce to a simmer. Cook it down for about 15-20 minutes, and then strain it 2-3 times through a fine strainer.<\/p>\n<p>NOTES: This is a lot thicker than most syrups. I actually strained once and was left with a whole bowl of thick puree, so I put it back on the stove with another can of water and repeated the whole process. Let the syrup cool, add about an ounce of high-proof vodka or everclear, shake well and refrigerate. Save the leftover puree because it makes for a nice garnish.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Thousand Autumns 1.5 oz Rittenhouse Rye 1 oz Vanilla Pumpkin Syrup 0.5 Creme de Cacao 0.75 Domaine de Canton 2 Dashes Aztec Chocolate Bitters Shake well with ice and serve up. Garnish with a vanilla bean dipped in the leftover pumpkin pur\u00e9e from making the syrup. NOTES: I liked this one a lot. I&#8217;m [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[39,44,47,26,85],"tags":[],"class_list":["post-362","post","type-post","status-publish","format-standard","hentry","category-aztec-chocolate-bitters","category-creme-de-cacao","category-domaine-de-canton","category-rye","category-vanilla-pumpkin-syrup"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1JYfz-5Q","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.homespeakeasy.com\/index.php?rest_route=\/wp\/v2\/posts\/362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.homespeakeasy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.homespeakeasy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.homespeakeasy.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.homespeakeasy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=362"}],"version-history":[{"count":4,"href":"https:\/\/www.homespeakeasy.com\/index.php?rest_route=\/wp\/v2\/posts\/362\/revisions"}],"predecessor-version":[{"id":369,"href":"https:\/\/www.homespeakeasy.com\/index.php?rest_route=\/wp\/v2\/posts\/362\/revisions\/369"}],"wp:attachment":[{"href":"https:\/\/www.homespeakeasy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.homespeakeasy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.homespeakeasy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}