Pumpkinhead
A spiced, tiki-style riff on the Fogcutter. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis.
INGREDIENTS
Nutrition- 1⁄2ounce avua amburana cachaca
- 3⁄8ounce cruzan blackstrap rum
- 3⁄8ounce appleton estate signature rum
- 1⁄4
- 1⁄2ounce lustau palo cortado sherry wine
- 3⁄4ounce lemon juice
- 3⁄4
- 1barspoon pumpkin butter
- 1dash 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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