A Seasonal Take on the Devil's Own Cocktail
Irish whiskey and maple pumpkin butter were made for each other.
"Somewhat of a seasonal nod to the pumpkin spice craze, this drink can be enjoyed at any hour of the day," Shae Minnillo, a bartender at Manolito in New Orleans, says about his recipe. Created with both pineapple juice and maple pumpkin butter, the Devil's Own Pumpkin has more bite than it initially lets on. "The pumpkin butter adds mouthfeel beyond its own flavor while the pineapple brightens and adds texture, similar to egg white," Minnillo says.
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‘Tis the season to pour it up with friends and loved ones. Lucky for you, a Jameson, Ginger & Lime pairs with your chill Friendsgiving vibe. Of course, sipping a Hot Toddy will take the frost off a cold night in. If you’re more on the classy side, Jameson on the rocks goes perfectly with game night, (or any Thursday night really).
When you gather up your crew and open a bottle of Jameson, everything just gets that much smoother and a lot more festive.
The Devil’s Own Pumpkin
INGREDIENTS
- 2 ounces Irish Whiskey
- ½ ounce Lemon Juice
- ¾ ounce Pineapple Juice
- ¼ ounce Demerara Syrup
- 1 heaping bar spoon Maple Pumpkin Butter
INSTRUCTIONS
Step one
Add all ingredients to a shaker tin without ice. Stir for about 6-8 seconds to loosen up and incorporate the pumpkin butter with the rest of the ingredients.
Step two
Add a healthy scoop of ice and shake vigorously.
Step three
Double strain into a double old-fashioned glass filled with fresh ice.
Step four
Express the oil from one lemon peel over the top of the drink and discard. Drop a couple of dashes of bitters on top for aromatics to complement the baking spice notes that a pumpkin deserves.
Recipe provided by Shae Minnillo