I came across two pumpkin cocktail recipes in press releases lately, so I thought I'd share them.
ICHABOD CRANE (made with BULLDOG Gin) – Created by John Freemam
3 oz. BULLDOG London Gin
1 oz. Organic pumpkin water*
1 oz. White sugar simple syrup
1 oz. Egg white
1/8 (pinch) tsp. Frontier pumpkin pie spice
Directions: Dry Shake. Wet shake. Double strain and serve in a martini glass.
* To make your own pumpkin water, use 2 parts boiling water to 1 part Farmer’s Market canned organic pumpkin. Stir vigorously until completely blended with minimal resistance.
1 oz. canned pure pumpkin puree
2 oz. whole milk
¼ oz. rich simple syrup
1 oz. aged rum
1 oz. galliano
2 dashes of angostura bitters
Garnish: freshly grated nutmeg
This drink (and the above photo) comes from the new book Mr. Boston: Holiday Cocktails. From the press release: "Mr. Boston Holiday Cocktails helps you get the festivities rolling with seventy-eight celebratory recipes, collected from the best cocktail creators in the country. Illustrated with mouth-watering, full-color photographs, these recipes range from class (Hot Buttered Rum) to trendy (Dreamy Dorini Smoking Martini) to surprising and unique (Lancaster On Hudson, with bourbon and apple butter). You’ll appreciate the Trade Secrets sprinkled throughout the book for preparing and serving the perfect drink, along with Mr. Boston’s attention to the purity and flavor of fresh ingredients in your cocktails."