Bourbon • Sweet
The Ultimate Spiked Pumpkin Spice Latté

The onslaught of pumpkin-spice-everything ushers in fall earlier and earlier every year, and it’s all thanks to the pumpkin spice latté. The drink, found everywhere from Starbucks to McDonald’s, is, clearly, massively popular—but that doesn’t mean it is without its flaws. For one, it is way too sweet. Secondly, there’s rarely any actual pumpkin involved. And finally, there’s no alcohol in it. So we fixed it.

Our superior version of the now iconic autumn beverage is made with real pumpkin, bourbon, cozy baking spices, creamy Baileys and fresh coffee, made from hand-ground whiskey barrel-aged coffee beans. Topped off with freshly whipped cream and a sprinkling of cinnamon, it’s the perfect hot cocktail to warm you up after a long day of hayrides, leaf-pile jumping and apple picking.

The Essentials

Pumpkin Spice Syrup
Bar Spoon
The Details
Contributed by


2 oz bourbon
6 oz coffee
1.5 oz Pumpkin Spice Syrup
1 oz Baileys
ground cinnamon, for garnish
Pimento Bitters


  • Prepare pumpkin spice syrup and fresh whipped cream ahead of time. Keep cream chilled in a metal bowl in the fridge until ready to use.
  • In a glass mug, add the bourbon and pumpkin spice syrup. Stir to combine.
  • Brew your coffee as strong as you like.
  • Pour the coffee into the mug and top with Baileys Irish Cream. Stir gently.
  • Top with a dollop of whipped cream, a sprinkle of ground cinnamon, and a few dashes of Pimento Aromatic Bitters.

Mix it Up

If you’re the type of person who thinks fall starts in mid-summer or drinks pumpkin-spice everything all year round, this cocktail is also excellent cold. Simply replace the hot coffee with cold brew, and shake everything but the whipped cream with ice. Then, strain into a glass filled with fresh ice.

Pumpkin Spice Syrup
Custom Ingredient


1.5 cups water
.75 Cup brown sugar
1 Cup granulated sugar
2 tsp cinnamon
.5 tsp nutmeg
.5 tsp ground cloves
.5 tsp ginger
1 tbsp vanilla
.25 Cup pumpkin


  • In a saucepan, combine water, brown sugar and white sugar and heat, stirring until the sugar dissolves.
  • Turn the heat down to low and add cinnamon, nutmeg, cloves and ginger. Stir for one minute.
  • Whisk in pumpkin puree and simmer for about seven minutes, continuing to whisk until smooth. Be careful not to let it boil or the pumpkin will curdle.
  • Remove the saucepan from the heat. Strain the syrup into a bowl through a cheesecloth over a colander or mesh strainer.
  • When the syrup reaches room temperature, add vanilla and store in a sealed container. It will keep for about a month in the refrigerator.