Bartender Michael Smith’s Hey Punkin’ is a delicious, crisp whiskey cocktail that’s perfect for the colder months. Made with a base of Slow & Low Rock N’ Rye, a housemade espresso pumpkin spice syrup, aquafaba and fresh-squeezed lemon juice, it’s not only 100 percent vegan, but it also has a beautiful frothy (egg white-free) head. Smith says that the inspiration for the cocktail came from “the natural richness and depth of flavor in fresh pumpkin.” Unlike most “pumpkin spice” drinks, this cocktail has an abundance of both.
Article by Dillon Mafit.
Photo by Tanya Isaeva.
Featured on Tales of the Cocktail
- 2 ounces Havana Rum
- 1 ounce Turmeric Kombucha
- 1⁄2 ounce lemon juice
- 1⁄2 ounce orange juice
- 1⁄2 ounce Darjeeling syrup (recipe below)
- 3 dashes orange bitters
Combine all ingredients in a shaker and shake. Strain into a double Old Fashioned glass over crushed ice. Garnish with a double orange wheel and black sesame.
To make Darjeeling Syrup: Steep 1 cup of Darjeeling tea in 1 quart of 1:1 simple syrup for 24 hours.