Week 4 of the Black Orchid Club fell on the day before Thanksgiving. In honor of the holiday, the featured cocktail was the Pumpkin Delight. My inspiration for the Pumpkin Delight was simple… a trip to Trader Joe’s and a jar of pumpkin butter on the shelf, and I thought, “Hmm. I’ll bet that would be fantastic with rum!” I have a series of cocktails called Delights that feature creamy jams, like Lemon Curd, Lime Curd, and other fruit butters. About a year ago back in Boston, my friend Randy Wong (of the Waitiki 7), gave me a few jars of Hawai’ian Lilikoi butters (Passion Fruit) and in Guava, Lime and Pineapple as well, and wow, were some of those cocktails amazing! Creamy and delightful desert drinks, which is how they became known as “Delights.” The tradition lives on with this cocktail, made with Trader Joe’s Pumpkin Butter, Lemon Hart Demerara rum, dry sherry, and dashes of nutmeg and allspice.
The Pumpkin Delight was a smash… we ran out of everything to make the cocktail, working our way through an entire case of pumpkin butter! The evening was a smash too – everyone was jolly with Thanksgiving coming the next day. The bar was packed right until closing. Here are the very few photos I managed to snap of Wednesday’s revelers:
After a busy Wednesday (we stayed open later than usual!), long time FI cocktail waitress Melissa was ready to let her hair down and rock out to a little Def Leopard (yes, even we listen to Def Leopard after hours, folks). Rock on Melissa!
Tomorrow is Week 5 of the Black Orchid Club… and a very special one for those of you working on the puzzles. Be sure to bring all of your cards. You’ll be glad you did!
I’ll see YOU at the Island!