How festive it all looks, does it not? This distinctly autumnal cocktail perpetrated by pumpkin puree makes an appearance as time-appropriate as changing leaves at the wonderful Cuba in Manhattan, via veteran bartender Eduardo Tavares. Instead of the panela syrup, which may be difficult to find, I used Crown medium amber maple syrup. How fall-tastically novel!
Here's what to when creating this seasonal sipper, with a few of my suggestions slipped in:
Pumpkin Raspado Cocktail
Ingredients
2 oz Appleton estate rum
2 oz pumpkin puree
1 oz fresh rosemary, finely chopped
1 oz Domaine de Canton ginger liqueur
1 oz splash of lemon juice
1 oz panela syrup
Method
Wet the rim of a gorgeously fashioned, chilled martini glass with half of a lemon wedge and roll it gently over the rosemary. Pour the rest of the ingredients into a shaker filled with crushed ice and shake well. Strain into glass, garnish with a sprig of rosemary perhaps, as well as a wheel of lime--and do enjoy!
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