|Sleepy Hollow Fizz|
It’s pumpkin drink season again! About a year ago I posted some really cool recipes by Phil Ward (Mayahuel) and Brian Miller (Lani Kai) – and to make things even better I thought I’d add two more alternatives which sound equally great – enjoy!
Great Pumpkin (Jim Meehan, PDT)
60 ml Southampton Pumpkin Ale
30 ml Rittenhouse Bonded Rye Whiskey
30 ml Laird’s Bonded Apple Brandy
15 ml Deep Mountain Grade B Maple Syrup
1 whole egg
Decarbonate the ale. Combine all ingredients in a cocktail shaker and dry shake. Then add ice and shake again. Strain into a chilled highball glass and garnish with grated nutmeg.
Vampire Blues (Jessica Gonzalez, The NoMad)
45 ml Old Weller 107 Bourbon
15 ml East India Solera Sherry
15 ml fresh lemon juice
15 ml simple syrup
1 tsp pumpkin butter
2 dashes Angostura Bitters
Combine all ingredients in a cocktail shaker and fill with ice. Shake well and strain into an ice-filled rocks glass. Garnish with cinnamon stick.
If you can’t find pumpkin butter in your local grocery store (it’s almost impossible to buy here in Stockholm, Sweden), here’s a recipe:
Pumpkin butter (One Perfect Bite)
850 g pumpkin puree
285 g granulated sugar
175 ml apple juice
2 tsp ginger
¼ tsp cloves
¼ tsp mace
2 tsp cinnamon
1 tsp nutmeg
Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for approximately 30 minutes until mixture thickens. Let cool to room temperature, put in jars and refrigerate for up to a month.