Pumpkinhead

Submitted by Food.com

"A spiced, tiki-style riff on the Fogcutter. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis."

 

• Ready In: 4mins
• Ingredients: 9
• Serves: 1

ingredients

• 1⁄2 ounce avua amburana cachaca
• 3⁄8 ounce cruzan blackstrap rum
• 3⁄8 ounce appleton estate signature rum
• 1⁄4 ounce pimento pepper, Hamilton Pimento Dram
• 1⁄2 ounce lustau palo cortado sherry wine
• 3⁄4 ounce lemon juice
• 3⁄4 ounce pepita-cinnamon orgeat syrup, recipe follows
• 1 barspoon pumpkin butter
• 1 dash bittermens xocatl mole bitters

directions

1. Cinnamon Bark Simple Syrup:

2. Equal parts sugar and hot water by weight, infused with 4 crushed cinnamon sticks or bark for 30 minutes while hot, then strained.

3. Pepita-Cinnamon Orgeat:

4. 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.
5. Strain and re-blend with 600 grams of white granulated sugar, a pinch of xanthan gum, and a pinch of gum Arabic.
6. Combine equal parts by weight with Cinnamon Bark Simple Syrup.

7. Directions:

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