OK, maybe it’s not quite pumpkin season yet, but it’s getting close to October, and that’s good enough for me. This cocktail is a dessert in a glass without being too cloying. Jon Gilbert and I came up with this one night in a boozy attempt to use up leftover canned pumpkin. Betraying my extreme enthusiasm for bitters, there are two kinds here – the Tiki bitters add an essential spiciness, and the orange bitters contribute a nice roundness. Experiment as you like.
1 oz pumpkin puree
1 1/2 oz Cruzan Black Strap Rum (or substitute regular dark rum and double the molasses)
1/2 oz Laird’s Apple Brandy (another brandy might be nice? Try it.)
1 tsp molasses
1-2 dashes of Regans’ Orange Bitters No. 6
Squirt of Tiki Bitters
Shake well with ice, strain into martini glass. Garnish with a dollop of whipped cream, freshly grated nutmeg and cinnamon.
PS: Any kind of pumpkin will do, but don’t use canned pumpkin pie filling, which already has sweetener and spices. It is the sort of cocktail that goes down rather easy, and an evening can slip away in a haze of spicy rummy goodness without you realizing it. Not that I have any experience in that.