Holiday Cocktail Recipe
- 1 oz. canned pure pumpkin purée
- 2 oz. whole milk
- 1/4 oz. rich simple syrup
- 1 oz. aged rum
- 1 oz. Galliano
- 2 dashes of Angostura bitters
- Garnish: freshly grated nutmeg
Combine the pumpkin puree, milk, and syrup in a saucepan and heat until hot but not boiling. Combine the spirits and bitters in a preheated snifter and add the hot mixture. Garnish with nutmeg.
Trade Secret: Simple Syrup
Switch Up Your Sweetener
Simple syrup provides the essential needed balance—but no flavor—in drinks mixed with fresh citrus. When the mercury drops, make rich simple syrup with 2 parts Demerara sugar to 1 part water, or use maple syrup. Use half the amount of regular simple syrup called for in the recipe to enrich brown spirit-based drinks balanced with aromatic bitters. For white spirit-based drinks, try using honey or agave syrup (1 part each sweetener and hot water, stirred until dissolved) to add complexity and body. Pomegranates can be pressed and sweetened into grenadine, or fresh juice can be purchased and sweetened with superfine sugar. Almond and orange flower water-based orgeat provides a bright, nutty accent that works especially well in rum and brandy-based cocktails.
Mr. Boston Holiday Cocktails
- by Anthony Giglio and Jim Meehan
- Wiley 2009
- Hardcover; $15.95; 128 pages
- ISBN-10: 0470185414
- ISBN: 978-0-470-37133-6
- Recipe reprinted by permission.
- Cookbook Profile Archive
This page created December 2009