Alcademics

I have two more pumpkin cocktails to share. The first batch is here. Both of these drinks will be available in San Francisco bars soon, so even lazy drinkers can enjoy them.

Drunken Pumpkin
by Brandon Clements of Spruce
(drink available in about a week)

The Drunken Pumpkin combines the flavors of two holiday favorites, pumpkin pie and eggnog. The red pumpkin infused brandy paired with chai cream liqueur and eggnog create a rich, sweet, spiced libation that tell your taste buds it's that merry time of year.

Ingredients:
1 ¼ oz Pumpkin infused brandy
½ oz Voyant Chai Cream liqueur
¾  oz Eggnog
1 Heavy Tsp. Muscovado Sugar
Pumpkin Pie Spice

Add all ingredients (except spice mix) into mixing glass. Add ice and shake well. Strain into chilled cocktail glass. Sprinkle with Spice Mix and garnish with white chocolate stick.

To infuse Brandy roast one pumpkin, and puree flesh. Allow to chill.  In a resalable container combine pumpkin puree and 1 liter of Brandy.  Save bottle to refill when complete. Stir thoroughly. Seal container and place in refrigerator. Stir once a day for 1-2 weeks. Strain first through colander and then again through cheese cloth or very fine mesh sieve. Refill bottle with Pumpkin Brandy (there will now be more liquid so save rest in small sealed container).  Refrigerate brandy between uses.

And another one. Erick made me this drink and it's delicious. I think it might work without egg white and served on the rocks. Mmm, pumpkin butter.

The Pumpkin Pie
by Erick Castro of Rickhouse
(drink available soon)

2oz Cognac
.5oz Lemon Juice
.5oz Simple
.5oz Egg white
Heaping spoon of pumpkin butter
3 dashes of Fee Aromatic Bitters
Dry shake vigorously. Shake and strain into a chilled coupe. Garnish with nutmeg.