Enjoy this delicious taste of fall. Make your own pumpkin syrup from fresh pie pumpkins, add a little Fremont Mischief Straight Rye Whiskey, lemon, egg white and fresh nutmeg. It is just like pumpkin pie in a glass!
1.5 ounces Mischief Straight Rye Whiskey
1 ounce Pumpkin Syrup
1/2 ounce lemon
1 egg white*
garnish with fresh grated nutmeg
Put egg white in shaker with 1 ice cube. For extra froth, if you have a strainer that has a spring on it, take it off your strainer and throw it in the shaker too, it makes extra frothy egg whites. You can separate eggs to get the egg white or buy pre-separated and pasteurized egg whites at your local grocery.
After the dry shake, add more ice and rest of the ingredients and give it a bit more shake. Strain into Martini glass. Top with fresh grated nutmeg. Enjoy!
Home Made Pumpkin Syrup:
1 cup brown sugar
1 cup water
5 or 6 cinnamon sticks crushed up a bit
10 or so whole cloves
1 teaspoon fresh grated nutmeg
1 teaspoon ginger
1 cup pumpkin puree
Simmer for 15 minutes, then strain and enjoy! Will last in the fridge for a few weeks. Great for cocktails or to add to your coffee, yumm!!
If you want to make your own pumpkin puree from pie pumpkins it is super easy. Just cut open a pie pumpkin, scoop out the seeds and such. Then either cut the pumpkin in half and bake for 20 minutes at 375° or simmer in water for 15 minutes. Then scrape the soft meet off the peel and throw in a blender to make into a puree. The seeds can be rinsed, coated with a little olive oil and some spices ( I love a little curry powder and salt) and then roast them for 20 minutes at 475° or so, till dry, crisp and golden brown. A great snack!