Rum's Confection

Menu Part: 
Cuisine Type: 

This sweet and seasonal rum toddy from New Orleans bartender Lucinda Weed incorporates the flavors of pumpkin pie with a house-made pumpkin butter. The recipe is included, but a store-bought apple butter substitute would work as well.


1 1/2 oz. Blackbeard Rum
1/4 oz. Angostura Bitters
1/4 oz. Agave Nectar
1/4 oz. Pumpkin Butter*
1 dash Allspice dram
2 oz. lemon ginger tea    

*Pumpkin Butter
3 pie pumpkins (5 1/2-6 cups puree)
1 1/4 cup Steens cane syrup
1 1/4 cup cane sugar
1/4 cup apple cider vinegar
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp Allspice


  1. Combine first 5 ingredients in a shaker tin and place in a hot water bath to gently heat.
  2. Top with hot tea. Serves one.


*Pumpkin Butter

  1. Half and gut the pie pumpkins. Roast at 375°F in a pan with enough water to cover the bottom for 1 hour or until very tender.
  2. Discard the skin and puree the pumpkin until very, very smooth.
  3. Combine all ingredients in a pot, heat and stir.  Yields 3 pints.



Source: bartender Lucinda Weed of Sylvain and Iris, Tales of the Toddy 2011

Additional Tips

Additional Tips

Commercially-available apple butter can be substituted for the pumpkin butter.

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