PUMPKINHEAD

Pumpkinhead image

Provided by Food.com

Time 4m

Yield 1 serving(s)

Number Of Ingredients 9

1/2 ounce avua amburana cachaca
3/8 ounce cruzan blackstrap rum
3/8 ounce appleton estate signature rum
1/4 ounce pimento pepper, Hamilton Pimento Dram
1/2 ounce lustau palo cortado sherry wine
3/4 ounce lemon juice
3/4 ounce pepita-cinnamon orgeat syrup, recipe follows
1 barspoon pumpkin butter
1 dash bittermens xocatl mole bitters

Steps:

Cinnamon Bark Simple Syrup:.
Equal parts sugar and hot water by weight, infused with 4 crushed cinnamon sticks or bark for 30 minutes while hot, then strained.
Pepita-Cinnamon Orgeat:.
Toast 200 grams of pepitas for 3-4 minutes, then combine with 660 grams of hot water (not boiling) and pulse in high-speed blender until smooth.
Strain and re-blend with 600 grams of white granulated sugar, a pinch of xanthan gum, and a pinch of gum Arabic.
Combine equal parts by weight with Cinnamon Bark Simple Syrup.
Directions:.
Dry shake all ingredients (except Palo Cortado Sherry), then pour into tiki glass and top with pebble ice, and float sherry on top.
Garnish with a carved orange wedge with cherry skewer atop a hand-crafted ice bowl dashed with peychaud's bitters.

Nutrition Facts : Calories 98.8, Fat 0.1, Sodium 2.3, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 0.2