Servings: 1
Prep time: 1 minute
Total time: 1 minute

Ingredients

for the pumpkin syrup:
4 cups|946 ml water
2 cups (1-inch-by-1-inch) cubed pumpkin
.25 ounce|7 grams ground cinnamon
1 teaspoon whole allspice
½ teaspoon kosher salt
demerara sugar

for the Sam Hain:
1 ounce|28 grams Lairds Bottled in Bond
1 ounce|28 grams Pierre Ferrand Ambre
.25 ounce|7 grams pumpkin syrup
1 dash Fee’s aromatic bitters
1 dash Jerry Thomas bitters

Directions

1. For the pumpkin syrup, add all ingredients to a large pot. Bring to a slow boil for approximately 15 minutes, then a hard boil for 3 to 5 minutes. Make sure pumpkin is thoroughly cooked. Texture should be soft and a little mushy. Strain. Match remaining liquid with equal volume of Demarara sugar. Heat and mix well.
2. For the cocktail, add all ingredients to a cocktail shaker and stir. Strain over ice in a rocks glass. Garnish with a flamed orange twist.

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