When fall hits, cocktails move away from citrus and towards heartier flavours – and this spicy autumnal treat is a must-try.
2 oz. Buffalo Trace bourbon
1 oz. pumpkin shrub
1 oz. winter spice syrup
0.5 oz. egg white, infused with 0.5 oz. fresh squeezed carrot juice
Shake all wet ingredients together in a cocktail shaker; shake again after adding ice. Strain and pour.
2 cups pumpkin, chopped into 1-inch cubes
1 cup white sugar
1 cup apple cider vinegar
Combine and stir all ingredients in a container; cover with paper towel or clean cloth.
Winter Spice Syrup
1 oz. cinnamon
1 oz. coriander
0.5 oz. nutmeg
6 oz. whole cloves
Simmer ingredients in 16 oz. of water for 15 minutes; add 16 oz. of white sugar and stir until dissolved. Store in a clean bottle and let it cool. The syrup can also be used to spice up your fall brew.
If we have a Best Restaurants event this March, would you attend?
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