We adhere to the Starbucks calendar, once the green and white starts selling pumpkin beverages it's officially in fall. We think the flavor is a little misrepresented though, maybe even lonely, and at the very least it's too often sugar happy. If spice lattes and their siblings are children of the fall beverage season, think of this recipe as the cool uncle who lets the kids stay up past bedtime on a school night.
Something peated if possible. Looking to support the local harvest? ADC's Ironweed should do just fine.
A sometimes off-mainstream, intimidating member of the wine family and something we haven't used before. Here, its darkness and spices are a singing counterpart to the smoky bourbon and pumpkin sweet. It can get pricey, but starter Amontillado brands will serve you just fine.
Standard. The acidic citrus is necessary to help the rest of the cocktail out of its own way. Lots of heavy flavors here.
This and the above work in tandem to create a coating layer for flavor in the mouth. It also aids the pumpkin along into the sweet, full scent of fall gripping many a wallet this time of year.
Standard. Helps with coloring and adds a little finishing depth.
Garnish for flare. Also eliminates a sugary mess around the rim.
All ingredients into a shaker and fill with ice. Proceed to shake and strain into a rocks glass filled with fresh ice before garnishing with a cinnamon stick and enjoying.
1.5 parts bourbon
.5 part sherry
.5 part lemon juice
.5 part simple syrup
1 teaspoon pumpkin butter
2 dashes bitters