Tuesday, May 7, 2013

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.

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