When fall rolls in, I just can’t resist making drinks that capture the season’s vibe. A Spiced Pumpkin Whiskey Sour with dry ice? It’s one of those things that always gets a reaction at any get-together.
This cocktail brings together sweet pumpkin, warm spices, smooth whiskey, and that dramatic, chilly fog from dry ice. It’s easy, but it looks and tastes like you went all out.
If you’re after an autumn cocktail that actually stands out, this one’s worth a shot. The swirling fog from the dry ice is a conversation starter, and honestly, it’s just fun.
I’ve found it’s a simple way to make a classic drink feel festive.
Spiced Pumpkin Whiskey Sour With Dry Ice Cocktail Recipe
This Spiced Pumpkin Whiskey Sour blends pumpkin puree, pumpkin spice, and bourbon into something a little different for fall.
I like to add dry ice for that smoky, dramatic touch—it just makes the cocktail feel special.
Equipment
- Cocktail shaker: You’ll need this to get everything mixed up and smooth.
- Jigger or measuring spoons: Makes it easier to get the amounts right.
- Fine mesh strainer: Catches any pulp or spice bits from the pumpkin puree.
- Rocks glass or coupe glass: Either works for serving.
- Bar spoon: Handy for stirring in those spices.
- Ice cubes: For shaking and chilling.
- Tongs: Absolutely use these for dry ice—never your hands.
- Small dry ice piece: For the fog effect, but make sure it’s food-safe.
Ingredients
- 2 oz bourbon: I usually go for a smooth one.
- 1 oz lemon juice: Freshly squeezed is best, honestly.
- 1 oz pumpkin syrup or pumpkin simple syrup: It’s just pumpkin puree, sugar, and spices.
- ½ oz simple syrup: Only if you want it a bit sweeter.
- ⅛ tsp pumpkin spice: That cozy mix of cinnamon, ginger, nutmeg, and cloves.
- Dash of ground cinnamon
- Pinch of nutmeg
- Pinch of ground ginger (optional, for extra kick)
- 1 star anise (optional, for garnish)
- 1 tbsp pumpkin puree (for a richer texture)
- Ice cubes: For shaking.
- Small piece of dry ice: For the smoky look—again, food-safe only.
Instructions
- Pour bourbon, lemon juice, pumpkin syrup, pumpkin puree, simple syrup, and all the spices (pumpkin spice, cinnamon, ginger, nutmeg) into your cocktail shaker.
- Add ice cubes, then shake hard for about 15 seconds. You want it really chilled and mixed.
- Strain everything through a fine mesh strainer into your glass with fresh ice.
- Drop in a small piece of dry ice with tongs—don’t go overboard, just a little chunk for fog.
- Garnish with star anise or a sprinkle of pumpkin spice if you’re feeling fancy.
- Wait until the dry ice is completely dissolved before taking a sip.
Notes
I’m always careful with dry ice—never touch it with bare skin, and definitely keep it away from kids. It can burn, so just don’t risk it.
Don’t drink until the dry ice is totally gone.
If you like things sweeter, just add more simple syrup. Want more spice? Go heavier on the pumpkin spice, cinnamon, or ginger.
You can totally skip the dry ice if you want a more classic look.
If you can’t find pumpkin syrup, just mix pumpkin puree with some sugar and spice—it works in a pinch.
Swapping bourbon for rye gives the drink a sharper edge.
Star anise or a cinnamon stick makes a pretty garnish, if you’re into that.
Equipment
- Food-safe dry ice piece (pea-sized)
Ingredients
- 2 oz bourbon
- 1 oz fresh lemon juice
- 1 oz pumpkin syrup or pumpkin puree + sugar + spice
- ½ oz simple syrup optional, for extra sweetness
- ⅛ tsp pumpkin pie spice
- Pinch ground cinnamon
- Pinch ground nutmeg
- Pinch ground ginger optional
- 1 tbsp pumpkin puree
- 1 star anise optional garnish
- Small piece of dry ice food-safe only
- Ice cubes for shaking
Instructions
- In a cocktail shaker, add bourbon, lemon juice, pumpkin syrup, pumpkin puree, simple syrup (if using), and all spices.
- Add ice cubes, then shake hard for 15 seconds to chill and mix.
- Garnish with star anise or a sprinkle of pumpkin spice, if desired.
- Wait until the dry ice fully dissolves before sipping.
Tasting Notes
First sip? The lemon juice jumps out, bright and zippy, but the pumpkin’s there too—subtle, not overwhelming.
It’s got a gentle sweetness that plays well with the whiskey.
The spices are up front for sure. I get cinnamon, nutmeg, maybe a hint of clove.
It’s warm and cozy, kind of like autumn in a glass.
The whiskey gives it some heat and a bit of a kick, but it’s not harsh.
Everything just balances out—the pumpkin, the bourbon, the spice.
The dry ice doesn’t add flavor, but the smoky fog? It makes the whole thing feel like an experience.
It’s not a super sweet drink. The sour part comes from the lemon, which keeps things refreshing.
If I close my eyes, the pumpkin, spice, and whiskey together remind me a little of a holiday dessert—simple, but packed with flavor.
