Kabocha Pumpkin Spice

Happy Halloween!! How about you celebrate with our Roasted Pumpkin and Kombucha Cocktail!

Shaken  |  Cocktail Coupe Glass  |  Kabocha |  Star Anise

Step 1:

Pour into your cocktail shaker:

  • 1.5oz Mount Gay Eclipse Rum
  • 1oz Kabocha Pumpkin Syrup
  • .5oz Becherovka Liqueur
  • .25oz Lemon Juice

Step 2:
Add ice to your shaker and shake vigorously for 20 seconds

Step 3:
Double strain through a fine mesh strainer into your cocktail glass

Step 4:
Garnish with a Star Anise

Step 5:
Watch some old horror movies, pass out candy, and enjoy your tipple!

Kabocha Pumpkin Syrup:

3-4 lbs of kabocha pumpkin/squash - Cut pumpkin in half and seed. Cut into 8 pieces and place in a baking dish. Cover with tin-foil to prevent drying out. Roast at 400 for about an hour... or until the flesh of the squash is soft. Remove from oven, scoop the flesh into a saucepan leaving the skins behind. Add 2 cups of sugar and 2.5 cups of water. Stir and smash together. Bring to a simmer and let simmer for 20 minutes stirring frequently to make sure the sugar is incorporated. Strain through a few layers of cheesecloth or a kitchen towel.

At this point you should have a mostly transparent but tinted simple syrup. If you would like it to have a little more body and a little more pumpkin flavor add some of the cooked flesh back into the syrup and blend together in a blender, food processor or with a hand blender.

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