Fireside: A Tropical Pumpkin Spice Cocktail

Malzemeler

3/4 OZ. CACHAÇA

3/4 OZ. OVERPROOF RUM (UNDERTOW USES PLANTATION OFTD RUM)

3/4 OZ. JÄGERMEISTER

1 OZ. PINEAPPLE JUICE

1/2 OZ. FRESH LEMON JUICE

1/2 OZ. PUMPKIN PURÉE SYRUP (UNDERTOW USES PUMPKIN REÀL)

1/2 OZ. SWEETENED CONDENSED MILK

1/4 OZ. FRESH LIME JUICE

Yöntemler

Add all of the ingredients to the shaker with 2 cups of crushed ice and spindle mix. (Alternatively, shake all of the ingredients without ice until the mixture foams.)

Dump into the glass and top with crushed ice.

Garnish with fresh mint sprigs and light a cinnamon stick on fire with a lighter.

Notlar

Homemade Pumpkin Spice Syrup

Ingredients

1½ CUPS WATER

1 CUP GRANULATED SUGAR

½ CUP DARK BROWN SUGAR

4 CINNAMON STICKS (OR 1 TSP. CINNAMON, OR A COMBINATION THEREOF)

½ TSP. GROUND GINGER

½ TSP. GROUND NUTMEG

½ TSP. GROUND CLOVES

¼ CUP CANNED PUMPKIN

Preparation

Combine the water and both sugars in a saucepot and bring to a boil.

Stir until the sugar dissolves, then reduce heat to low.

Add the cinnamon sticks, ginger, nutmeg, cloves and pumpkin, and whisk vigorously to combine.

Let simmer for about 5-10 minutes, stirring constantly. Do not let it come to a boil.

Turn off the heat and let cool for 10-20 minutes on the stove.

Strain through a fine-mesh strainer and store in the refrigerator for up to 2 weeks. Makes 2 cups.