This cocktail (courtesy of Larry Piaskowy from San Francisco) easily becomes punch, so keep it in mind for your next Halloween bash. For the cider, we recommend Pommies.
Ingredients
2 parts Basil Hayden’s bourbon
¾ part fresh lemon juice
½ part sweet vermouth
¼ tsp. superfine sugar
¾ part pumpkin puree
6 dashes Angostura bitters
2 parts dry hard cider
1 piece of fresh nutmeg (for garnish)
1 cinnamon stick (for garnish)
Directions
Combine pumpkin puree, superfine sugar, sweet vermouth, bitters, and lemon juice into a mixing glass. Stir until sugar is nearly dissolved. Add bourbon and ice. Stir well and strain into a cocktail glass. Top with dry hard cider. Garnish with grated nutmeg and a cinnamon stick.
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