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.

Ingredients

• 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

Instructions

Dry shake, shake with 3 ice cubes and strain into a tall glass. Top with club soda. No garnish.

Pumpkin purée:

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.

How was this recipe? Please post a review!