Fall in the Tropics Cocktail recipe
Ever heard of #drinkstagram? It's a wonderful Instagram community of drink creators, photographers and imbibers that we love to follow. For some Thanksgiving drinking advice we asked one of our Insta-friends, Ed Valdez what he will be mixing up for his guests. You should give him a follow on Instagram (@turnstylepoet) for amazing cocktail photos and delicious recipes! Cheers!
Take it away Ed...
Today’s drink is one I’m making for guests this coming Thanksgiving. It is full of fall flavors, yet it remains light and refreshing.
The Hwy 9 gin is the backbone of the drink, while the pumpkin syrup, creme de cacao, bitters, and Cynar provide a dark, lightly sweet and spiced complexity that is balanced by the lemon. The pineapple juice and mint garnish round out the cocktail with bright tropical flavors.
To add a little class to my serve, I’m using my beautiful Rec Etch decanters while serving guests in my home to elevate my cocktail experience.
🍁Fall in the Tropics🏝
2oz Hwy 9 Gin @cultivatedcocktailsdistillery
.25oz Cynar @cynarusa
.25oz creme de cacao @cultivatedcocktailsdistillery
.75oz lemon
.75oz pineapple
.5oz spiced pumpkin syrup (homemade)
1 dashAngostura bitters @angosturahouse
Garnish: orange peel leaf, lemon twist, pineapple fronds, mint
Spiced Pumpkin Syrup: make a batch of rich syrup on your stovetop. I made a full cup using turbinado sugar with a 2:1 ratio sugar to water. As soon as the sugar is dissolved, add a quarter cup of pumpkin purée. Stir to mix. Add cinnamon sticks, fresh ground nutmeg, allspice berries, and one star anise pod, cover and remove from the heat and allow to steep for an hour. Fine strain and refrigerate.
Take it away Ed...
Today’s drink is one I’m making for guests this coming Thanksgiving. It is full of fall flavors, yet it remains light and refreshing.
The Hwy 9 gin is the backbone of the drink, while the pumpkin syrup, creme de cacao, bitters, and Cynar provide a dark, lightly sweet and spiced complexity that is balanced by the lemon. The pineapple juice and mint garnish round out the cocktail with bright tropical flavors.
To add a little class to my serve, I’m using my beautiful Rec Etch decanters while serving guests in my home to elevate my cocktail experience.
🍁Fall in the Tropics🏝
2oz Hwy 9 Gin @cultivatedcocktailsdistillery
.25oz Cynar @cynarusa
.25oz creme de cacao @cultivatedcocktailsdistillery
.75oz lemon
.75oz pineapple
.5oz spiced pumpkin syrup (homemade)
1 dashAngostura bitters @angosturahouse
Garnish: orange peel leaf, lemon twist, pineapple fronds, mint
Spiced Pumpkin Syrup: make a batch of rich syrup on your stovetop. I made a full cup using turbinado sugar with a 2:1 ratio sugar to water. As soon as the sugar is dissolved, add a quarter cup of pumpkin purée. Stir to mix. Add cinnamon sticks, fresh ground nutmeg, allspice berries, and one star anise pod, cover and remove from the heat and allow to steep for an hour. Fine strain and refrigerate.
