Great Ginger Pumpkin

The Mix

Makes one cocktail.

• 1 ½ ounce VHW Port Cask Finished Whisky
• 1 ½ ounces Pumpkin Puree*
• ½ ounce Ginger Beer
• ¾ ounce Cinnamon Spiced Simple Syrup**
• ¼ ounce Lemon Juice
• 1-ounce Apple Cider

Rim a glass with cinnamon sugar. Add ingredients to glass and stir until puree has been thoroughly mixed. Top with ice and serve.

*Pumpkin Puree Recipe:

• 1 – 29 oz can pure pumpkin (not pumpkin pie filling)
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 cup 100% pure apple juice (no sugar added) OR apple cider
• 1 tsp freshly squeezed lemon juice

Add all ingredients except lemon juice to microwave dish. Cook in microwave for 5 minutes, stir, and cook additional 5 minutes. Let cool slightly and add lemon juice. Cool completely. Store in refrigerator up to 2 weeks.  Yields 4 cups.

**Cinnamon Spiced Syrup Recipe:
Toast 2 cinnamon sticks, ¼ tsp ground allspice, 6 whole cloves and a ¼ tsp freshly grated nutmeg in small saucepan for 1-2 minutes. Add 1 cup of water and bring to a low simmer before adding 1 cup brown sugar. Remove from heat, stir until dissolved and let steep for 10-15 minutes. Strain and store for up to 2 weeks. Yields 1 ½ cups

Cinnamon Sugar Rim Recipe:
Combine 2 Tbs sugar and 2 Tbs cinnamon