Pumpkin Spiced Old Fashioned

Pumpkin Spiced Old Fashioned

Our winter favourite, our Pumpkin Spiced Old Fashioned. Using Three Spirit Nightcap, with a homemade pumpkin syrup, finished with a few dashes of Angostura bitters and garnished with caramelised pumpkin slices. Perfect for the Christmas season. Image credit: @spiritandspoon


Serves 1
ml  oz
Nightcap 50 2
Pumpkin spice syrup - make your own using our recipe below or use Monin 10 .35
3 dashes Angostura bitters
Caramelised pumpkin slice or orange peel
Maraschino cherries 


Pumpkin spice syrup

350g white sugar
50g brown soft sugar
400g water
200g roast pumpkin flesh - see below for method
2 cinnamon sticks
2 cloves
Thumbnail size knob of ginger
1 cardamom pod, crushed to expose seeds

Heat water, sugar and pumpkin flesh together in a saucepan, stirring until the sugar dissolves. Take off the heat and use a hand blender at this point to puree the pumpkin. Return pan to the heat, add spices and bring to simmering. Simmer for 5 minutes. Remove from heat and allow to cool to room temperature. Put a tea towel in a sieve and pour syrup through it to remove any unwanted flesh. Stir to help push it through. Store in the fridge.

Roasting pumpkin

Cut a pumpkin in half and scrape out the seeds (roast these separately for a delicious snack!). Lightly salt the flesh and place cut side down on a baking tray. Roast in oven for 30-45 minutes or until the flesh pulls easily from the skin, or a knife easily slides into the skin in several places. Use a spoon to scrape the roast pumpkin flesh into a bowl ready for use.

Caramelised pumpkin slices

After scraping out seeds from the raw pumpkin, cut the pumpkin into wedges (like orange wedges with skin on one side) and roast for 20 minutes before sprinkling with sugar and returning to the oven to caramelise.
Image credit: @spiritandspoon

Products in the recipe