Episode 86 History of Pumpkin Spice

Oct 14

Ep. 86 History of Pumpkin Spice – PS Cognac Old Fashioned & PS Espresso Martini

Welcome to Season 6 episode 86 of The Art of Drinking with Join Jules and Your Favorite Uncle

Love it or hate it, the history behind Pumpkin Spice is actually pretty interesting. Also, as Uncle Brad is “over” the whole PSL thing, he admits the spice combination does give the warm fuzzies for the season—but can we all agree the SEASON SHOULDN’T START UNTIL SEPTEMBER!?!? If you can bear with us, the PS Cognac Old Fashioned and PS Espresso Martini aren’t too shabby.

TIP: A special shout-out to our new friends at ZBiotics for sponsoring this season. Go to www.zbiotics/artofdrinking and use the code ARTOFDRINKING for 15% off your first order of ZBiotics Pre-Alcohol Probiotic. We promise you’ll like it and if you don’t, they’ll give you your money back!

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Get this weeks recipes

A lil backstory of today’s cocktail

Pumpkin spice, originally a blend of warm spices like cinnamon, nutmeg, ginger, and cloves, has roots in early American cooking. It was commonly used to flavor pumpkin pie, a traditional dish since the 19th century. However, its modern rise to fame began in the early 2000s when Starbucks launched its Pumpkin Spice Latte (PSL) in 2003. This drink quickly gained a cult following, marking the start of "pumpkin spice mania."

Since then, pumpkin spice has become synonymous with fall, extending beyond coffee into products like candles, snacks, and even cosmetics. Its rise in popularity is attributed to its nostalgic, comforting flavors and savvy marketing, making it a seasonal staple. Today, pumpkin spice is more than a flavor—it's a cultural phenomenon, signaling the arrival of autumn.

TIP: How to make Pumpkin Spice syrup and cold foam

Here’s how to make your own cold foam at home:
To a pot add
1/2 cup pumpkin puree
1/2 cup brown sugar
1/2 cup water
1 tbsp pumpkin spice
Pinch of sea salt

Place on low heat and mix together gently until the sugar has dissolved.
Once dissolved, add in 1/2 cup whole milk & 1/4 cup heavy cream.
Mix again on low heat to gently stir and warm ingredients again.
Let cool completely & strain
Add in 2 tsp vanilla extract.
Mix & store in a sealed jar for up to 2 weeks!