Pumpkin Rye

Rating: 4.5 out of 5.

It’s cold here. Just chilly cold, not wet or snowy cold.
And I was thinking pumpkin and whiskey would be nice and warming, with its toasty aromatics.
So I got Rob to get me some canned pumpkin purée while he was out. And came up with this gezellig (closest translation comes out as cozy, which just doesn’t do the word justice) little number.

  • 45ml Bourbon- I used Bulleit
  • 15ml Curaçao-Pierre Ferrand
  • 20ml Maple Syrup
  • 30ml Pumpkin Purée
  • 5ml Spiced Vanilla Syrup- I made this, use whatever you have, or omit it!
  • And a dash of Angostura

I put everything in the shaker, with about half full of ice. Shook that little baby. Then strained it over a large ice cube, into a DOF Glass.

Rosemary Sprig – the garden is looking a bit bare of everything else right now. You could also try a piece of pumpkin, or an orange peel, or wheel.

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