Sam Hain Recipe

Made with Cognac, apple brandy, pumpkin syrup, and bitters, this cocktail is no pumpkin spice latte—but it does offer a stiffer, naughtier taste of fall.

Nov 18 2015, 4:00pm

Photo by Sydney Kramer.

Servings: 1
Prep: 1 minute
Total: 1 minute


for the pumpkin syrup:
4 cups water
2 cups 1" cubed pumpkin
.25 oz cinnamon
1 teaspoon whole allspice
1/2 teaspoon salt
Demerara sugar

for the Sam Hain:

1 oz. Lairds Bottled in Bond
1 oz. Pierre Ferrand Ambre
.25 oz. pumpkin syrup
1 dash Fee's aromatic bitters
1 dash Jerry Thomas bitters


1. For the pumpkin dyrup, add all ingredients to a large pot. Bring to a slow boil for approximately 15 minutes, then a hard boil for three to five 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.