Cooper King Distillery has created a unique pumpkin syrup for gin-lovers ahead of G&T day on the 19th of October
Taking advantage of some of this season’s fresh produce, using comforting spices to bring warmth and citrus for balance, the pumpkin syrup has been developed in-house by the fabulous team to form part of a special Halloween cocktail.
The recipe is as follows:
50ml Skosh Smoked + Spiced Dry Gin
12.5ml pumpkin syrup
6 drops Bitter Truth ‘Old Time Aromatic Bitters’
10ml triple sec
Fever-Tree Mediterranean Tonic
Orange slice to garnish
1. Add all the ingredients other than the tonic into a mixing glass with two large cubes of ice.
2. Stir until the glass cools and the ice begins to melt.
3. Strain into a rocks glass over ice.
4. Top with 75ml tonic and garnish with the orange slice.
Note: Triple sec is an orange liqueur of French origin. Well-known brands include Cointreau and De Kuyper and are widely available.
For the pumpkin syrup:
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ground ginger
½ teaspoon vanilla syrup
100g roasted pumpkin
1. Chop the pumpkin into small squares, remove the flesh from the skin (this could be easier to do once roasted) and place the pieces on a baking tray to roast for 20 minutes at 150 degrees- or until the flesh becomes soft.
2. Mash the flesh into a pulp and set to one side.
3. Add the sugar and water to a pan and heat -do not boil.
4. Slowly stir with a rubber whisk until the sugar fully dissolves into the water.
5. Reduce the heat and add the spices and pumpkin pulp and continue to stir.
6. Once the mixture is fully heated and mixed thoroughly, pour everything into an airtight jar (leave open until cool) and refrigerate. Leave for two days and then strain the mixture to separate the solids using a muslin cloth and sieve.
The finished sugar syrup can be stored in the fridge for up to a week.