1/4 cup Pumpkin Spice Herbal Tea
Boozy Botanicals Vanilla Allspice Simple Syrup
Spiced Rum

Store manager Tessa came up with this cocktail for our recent Fall for Us Supper Stroll. We initially planned on Hot Buttered Rum, but the September Louisiana temps said, “Excuse me?” Tessa quickly pivoted and came up with this lovely cold cocktail that still hit all the Autumnal notes. Our Pumpkin Spice Herbal Tea with its Rooibos base makes for the perfect backdrop for a little spiced rum and Vanilla Simple Syrup.

We feature a custom after-dinner sip at all of our Supper Strolls. (Keep an eye on our Cooking Class Calendar for future Supper Strolls.) We’ve got the best neighbors: Jed’s Local PoBoys and Reginelli’s Pizzeria. And we couldn’t be happier to team up with them to offer Spring, Summer and Fall Strolls – fun progressive dinners that have you moving and dining with the best that Mid City South has to offer. You can also get to know us at the twice-per-year Mid City Baton Rouge Art Hops: White Light Night and Hot Art Cool Nights.


1.First, steep a pitcher of Pumpkin Spice Herbal Tea. Place 1/4 cup tea in a cheesecloth pouch or capsule infuser and place in a 2 quart pitcher. Add boiling water to cover the tea. Allow to steep for 15 mins to create a concentrate. Then add water and ice to fill the pitcher.
2.To create a cocktail, fill a shaker with ice. Add in 4 oz Pumpkin Spice Herbal tea, 1 oz Spiced Rum and 1 oz Simple Syrup. Shake and strain into a chilled glass. Garnish with a slice of orange.

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