Created by Brian Miller of New York hotspot Death & Co this creepy cocktail is made with Flor de Caña rum, a new premium rum from Nicaragua which has recently become available in the U.S. Courtesy of Flor de Caña.
- 1 ½ oz Flor de Caña 7-year-old rum
- ½ oz El Dorado 151 proof demerara rum
- ½ oz fresh lemon juice
- ½ oz maple syrup
- 2 bar spoons pumpkin purée
- 1 egg yolk
- Club soda
Dry shake, shake with 3 ice cubes and strain into a tall glass. Top with club soda. No garnish.
Take one 15 oz can of Libby’s 100% pure pumpkin, add 1 tsp of ground cinnamon, ½ tsp of ground ginger, ¼ tsp of ground cloves and 15 oz of simple syrup and blend it all together in a blender or Cuisinart. Store in the fridge.