Pumpkin Calvados Cider Cocktail
1 tablespoon butter
1 tablespoon sugar
12 1-inch cubes pumpkin (kabocho or butternut squash are also good)
64 oz fresh apple cider
12 whole cloves
6 whole star anise
3 cinnamon sticks
12 oz dark rum
12 oz calvados
Melt butter in a saucepan, then add sugar and pumpkin. Sauté pumpkin, turning, until caramelized on all sides. Once softened, remove from heat to prevent overcooking.
Stir in remaining ingredients, except the liquor.
Reduceheat and simmer until hot; stir in the rum and calvados and ladle into warmed mugs and grate fresh nutmeg over the top.