Pumpkin Waltz

The return of the squash-chili syrup. It’s a pretty good ingredient, though I’m thinking I could turn up the heat of the chilies a little. I’ve played more with the savory side of the squash this time with dashes of balsamic vinegar and salt, and a little Laphroaig for smoke. Sorta Sidecar-ish.



Pumpkin Waltz

• 2 oz cognac
• 1/2 oz squash-chili syrup
• 1/2 oz lemon juice
• 3 drops or so balsamic vinegar
• 3 drops or so Laphroaig
• pinch sea salt

Shake with ice and strain into a chilled cocktail glass.
ROWEN, FOGGED IN LOUNGE