Whip Up a Pumpkin-Spiced Fizz This October
From bygone Saxon + Parole (RIP) comes something wicked good.
Sweet, spicy, creamy and fluffy. This pumpkin-spiced fizz from Saxon + Parole, the now-shuttered New York bar, from former head bartender Masa Urushido gets downright autumnal with this cocktail. It’s a double dose of pumpkin from both pumpkin puree and pumpkin ale. A mix of madeira and dark rum gives it a rich depth of flavor, while egg white elevates it into the airy, frothy stratosphere. Perfect at brunch or as an after-dinner drink. It’s like liquified pumpkin pie.
- 1 oz Dark Rum
- .75 oz Madeira
- 1 tbsp pumpkin puree
- 1 oz pumpkin ale
- 1 egg white
- .75 oz lemon juice
- 3 dashes Pimento bitters
- .75 oz cinnamon syrup
- 3 pumpkin seeds
Add all ingredients save for the garnishes and beer to a shaker tin. Dry shake to emulsify the egg white, then add ice and shake again.
Add pumpkin ale to the shaker, strain into an old-fashioned glass, and garnish with cinnamon and pumpkin seeds.
Contributed by Masa Urushido