A Winter favourite using Three Spirit Nightcap, with a homemade pumpkin syrup, finished with a few dashes of Angostura bitters and garnished with caramelised pumpkin slices. Perfect for the Christmas season..
Ingredients
Makes 1 non-alcoholic cocktail
50ml Nightcap by Three Spirit
10ml pumpkin spice syrup
3 dashes angostura bitters
To serve: plenty of ice (crushed ice is recommended)
To garnish: orange peel and cherries or caramelised pumpkin slices
Method
1. For the roast pumpkin flesh, cut a pumpkin in half and scrape out the seeds (roast these separately for a delicious snack!). Lightly salt the flesh and place cut side down on a baking tray. Roast in oven for 30-45 minutes or until the flesh pulls easily from the skin, or a knife easily slides into the skin in several places. Use a spoon to scrape the roast pumpkin flesh into a bowl ready for use.
2. For the pumpkin spice syrup, heat water, sugar and 200g pumpkin flesh together in a saucepan, stirring until the sugar dissolves.
3. Take off the heat and use a hand blender at this point to puree the pumpkin. Return pan to the heat, add spices and bring to simmering. Simmer for 5 minutes.
4. Allow to cool to room temperature. Put a tea towel in a sieve and pour syrup through it to remove any unwanted flesh. Stir to help push it through. Store in the fridge.
5. Add 50ml nightcap, the pumpkin syrup and bitters to a cocktail shaker with ice. Shake well and pour the liquid onto a tumbler with new ice cubes.
6. Garnish with orange peel and cherries, or a caramelised pumpkin slice. Enjoy!
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