This cocktail takes a completely different route than most to add the flavor of pumpkin into the drink. In this one, mixologist Jackson Cannon, of The Hawthorne in Boston, decided to infuse Scotch with roasted pumpkin and mix it with The King's Ginger Liqueur and maple syrup.
It is, hands down, one of the better pumpkin drinks because the whisky and ginger are natural compliments while the pumpkin flavor is delicate, not overly showy like so many others. This cocktail has a carefully crafted balance and is one that even the non-pumpkin lover may enjoy.
- Peel, clean and cut small 2 by 2 inch pieces of sugar pumpkin.
- Salt very lightly and roast for about 20 minutes at 250 degrees.
- Put into a sealed container with scotch and let rest for two days.
- Strain off the pumpkin and re-bottle.
- Keep refrigerated.
Recipe Courtesy: Jackson Cannon for The King's Ginger