Description
A rich, spirit-forward cocktail with the classic Sazerac base of rye and bitters, elevated by pumpkin purée and warm spices. A sophisticated fall drink with a cozy twist.
Ingredients
For the Cocktail:
- 2 oz rye whiskey (or bourbon, for a softer flavor)
- ½ oz pumpkin spice syrup (or pumpkin purée mixed with simple syrup)
- 2–3 dashes Peychaud’s bitters
- 1 dash Angostura bitters
- Absinthe (for rinsing the glass)
- Ice cubes
For Garnish:
- Lemon peel twist
- Optional: sprinkle of pumpkin pie spice
Instructions
- Rinse a chilled rocks glass with absinthe; swirl and discard excess. In a mixing glass, combine rye whiskey, pumpkin spice syrup, Peychaud’s bitters, and Angostura bitters.
- Add ice and stir until well chilled.
- Strain into the prepared rocks glass over a large ice cube.
- Express lemon peel over the drink and drop it in. Garnish with a light dusting of pumpkin spice if desired.
Notes
- To make pumpkin spice syrup: Simmer ½ cup water, ½ cup sugar, 2 tbsp pumpkin purée, and ½ tsp pumpkin pie spice until dissolved. Strain before using.
- Use rye for a drier, spicier finish, or bourbon for a sweeter profile.
- Best served in a short rocks glass with one large ice cube.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks / Cocktails
- Method: Stirred
- Cuisine: American
Nutrition
- Serving Size: 1 cocktail
