And the sky is grey - but if you’re from Raincouver, you didn’t need that validated. I’m the last fan on earth of anything commercially & traditionally pumpkin spiced, but this year I’ve taken a newer approach to using this North American fall favourite in ways that doesn’t involve my teeth clenching from something sickly sweet. A tiki Negroni variant was obviously the best place to start ;)

ingredients

GROUP A: PUMPKIN SPICE SYRUP

• 1/2 tsp ground cinnamon

• 1/4 tsp ground ginger

• 1/8 tsp ground nutmeg

• 1/8 tsp ground cloves

• 1/8 tsp ground cardamom

• 1/2 cup water

• 1/4 cup sugar

• 2 - 4 tbsp pumpkin puree

GROUP B: THE COCKTAIL

• 1 oz dark rum

• 1/6 oz cachaça

• 1 oz sweet red vermouth

• 1/2 oz Starlino Arancione (substitute - any orange based liqueur)

• 1/2 oz Seville orange bitters

• 1/2 oz pumpkin spice syrup

• Ice

method

• Make the syrup: Add all Group A ingredients to a saucepan, mix well, and simmer for 25 - 30 minutes. Remove from heat, cool to room temp., and strain through a cheesecloth. Refrigerate in an air-tight jar for up to a month.

• Make the cocktail: Add all Group B ingredients to a cocktail shaker with ice. Shake and strain over a large cube of ice into an old-fashioned glass. Garnish with a dehydrated orange wheel, if desired.

Adapted from Rum Negroni, by Difford’s Guide.