Need a solid Fall cocktail recipe? This Caorunn Gin recipe takes the cake.
Crafted by mixologist Walter Pintus (Head of Bars at The Conduit in London), the Pumpkin Spice Spritz uses fresh pumpkin and spices, making it an authentic Fall recipe sure to put you in the mood for cold-weather sipping. I can definitely see myself enjoying one of these with the wife snuggled up on the patio.
Pumpkin Spice Spritz
- 1 1/4 oz. Caorunn Gin
- 1 1/2 oz. Spiced Pumpkin Shrub*
- 1 3/4 oz. Soda Water
- 5 dashes Peychaud’s Bitters
Directions: Build in a glass over ice. Garnish with pumpkin ash**.
*Spiced Pumpkin Shrub
- 2 cups Fresh Pumpkin, strained through a cheese cloth
- 2 cups Caster (or fine, granulated) Sugar
- 2 cups Apple Cider Vinegar
- Cinnamon, to taste
- Ginger, to taste
- Cloves, to taste
- Vanilla, to taste
Directions: Mix pumpkin, caster sugar, and spices. Leave the mixture to rest in the fridge for 48h. Add the vinegar and blend. Fine strain, bottle it and refrigerate.
**Pumpkin Ash: Spread a layer of the leftover pumpkin pulp (what remains after the pumpkin is strained through cheese cloth) over a baking sheet and bake at max temperature. Once dried and slightly burned, place it into a blender and blitz it until powdered.