Whip Up a Pumpkin-Spiced Fizz This October

From bygone Saxon + Parole (RIP) comes something wicked good.

Matthew Kelly/Supercall
Matthew Kelly/Supercall

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.

October Fizz

Sweet, Spicy


  • 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
  • cinnamon
  • 3 pumpkin seeds


Step one

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.

Step two

Add pumpkin ale to the shaker, strain into an old-fashioned glass, and garnish with cinnamon and pumpkin seeds.

Contributed by Masa Urushido