Pumpkinhead

READY IN: 4mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 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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