1 oz Pumpkin Syrup (*)
1 oz Dry Vermouth (Noilly Prat)
Stir with ice and strain into a cocktail glass pre-rinsed with Becherovka liqueur.
(*) To make the syrup:
Pumpkin SyrupFor Thursday Drink Night on the Mixoloseum, the theme was Fall and I decided to prep for the event by making a pumpkin syrup. After trying a few different methods to make it, I found that the sugar extraction aided by heat did a good job of pulling out the pumpkin's juice. When I tasted the syrup, it had a funky, earthy, and herbal quality to it that I felt perfectly matched one of our piscos. French vermouth functioned well to dry out the balance a bit and a rinse of Becherovka added some extra fall spice.
• 1/2 pound Sugar Pumpkin (1 cup grated)
• 1/2 cup Sugar
• 1/4 cup Water (optional, see below)
Grate a 1/2 pound of sugar pumpkin to produce 1 cup of shredded material. Add pumpkin and 1/2 cup of sugar to a pot. Heat on a medium flame for 5 minutes while stirring. Add 1/4 cup (2 oz) water and simmer for 5 more minutes. Let cool and strain. Produces a syrup that is under 1:1 in sweetness. Skipping the water addition will produce a syrup closer to 1:1 which will work well in Sours and other drinks (or to make the Headless Horseman in a sweeter fashion). Aproximate preparation time is under 15 minutes.
Finally, check out some of the other drinks made that night on the Mixoloseum Blog, including Kaiser Penguin's muddled apple-meets-Hanky Panky, called the Apple and Pain.