Pumpkinhead

"A spiced, tiki-style riff on the Fogcutter. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis."
 
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photo by Food.com photo by Food.com
photo by Food.com
Ready In:
4mins
Ingredients:
9
Serves:
1
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ingredients

  • 12 ounce avua amburana cachaca
  • 38 ounce cruzan blackstrap rum
  • 38 ounce appleton estate signature rum
  • 14 ounce pimento pepper, Hamilton Pimento Dram
  • 12 ounce lustau palo cortado sherry wine
  • 34 ounce lemon juice
  • 34 ounce pepita-cinnamon orgeat syrup, recipe follows
  • 1 barspoon pumpkin butter
  • 1 dash bittermens xocatl mole bitters
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directions

  • Cinnamon Bark Simple Syrup:

  • Equal parts sugar and hot water by weight, infused with 4 crushed cinnamon sticks or bark for 30 minutes while hot, then strained.
  • Pepita-Cinnamon Orgeat:

  • Toast 200 grams of pepitas for 3-4 minutes, then combine with 660 grams of hot water (not boiling) and pulse in high-speed blender until smooth.
  • Strain and re-blend with 600 grams of white granulated sugar, a pinch of xanthan gum, and a pinch of gum Arabic.
  • Combine equal parts by weight with Cinnamon Bark Simple Syrup.
  • Directions:

  • Dry shake all ingredients (except Palo Cortado Sherry), then pour into tiki glass and top with pebble ice, and float sherry on top.
  • Garnish with a carved orange wedge with cherry skewer atop a hand-crafted ice bowl dashed with peychaud’s bitters.

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