Ingredients
| 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 |
How
Pumpkin spice syrup
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.
