The Pilgrims Downfall came to be from wanting to change up the Pre-Thanksgiving dinner cocktail. I thought that I’d make some classic Mai Tai’s for the family until I was challenged by my wife to find something more appropriate for the Thanksgiving holiday. What would be more appropriate for this time of year than – wait for it, waiiiiiit… Pumpkin Spice! Hah, you did see that coming right?
Okay, so doing a search brought me to this family friendly (on the sweet side) but sneaky strong (I’d give it 4 out of 5 in potency), perfect for getting everyone to chill right on out. Originally this recipe for the Voodoo Princess was devised by Thayer Lund of Forbidden Island tiki bar in Alameda, California (see here for link to SFGate article containing original recipe). Yes, this is a sweet beverage but it is not too overly spicy and has a lot of really great citrus flavor. Decided to reduce the original call for a couple ounces of OJ down to one because the orange just overly dominated the drink.
For the crafty I have also included recipe for the PS Syrup, I just bought the Torani Pumpkin Spice Syrup myself. Here’s the concoction:
Pilgrims Downfall (Voodoo Princess)
1 ½ oz Virgin Islands dark rum
Fill a cocktail shaker two-thirds full with ice and add all of the ingredients. Shake for approximately 15 seconds and strain into a large, ice-filled goblet (11-13 oz size). Garnish with a orange wedge and cinnamon stick.
Voodoo Priestess Spice Syrup
1 tablespoon pumpkin pie spice
Sift together the pumpkin pie spice and the sugar, add boiling water and stir until sugar has dissolved. Allow to cool to room temperature.