Signature
Matthew Kelly/Supercall

Rum • Sweet
October Fizz

Sweet, spicy, creamy and fluffy, this pumpkin-spiced fizz from Saxon + Parole head bartender Masa Urushido gets a double dose of pumpkin from both pumpkin puree and pumpkin ale. A mix of madeira and dark rum gives it a rich depth of flavor, while egg white elevates it into the airy, frothy stratosphere. Perfect at brunch or as an after-dinner drink, it’s like liquified pumpkin pie.

The Essentials

Dark Rum
pumpkin puree
pumpkin ale
Shaker
The Details
Contributed by

Ingredients

1 oz Dark Rum
.75 oz Madeira
1 tbsp pumpkin puree
1 oz pumpkin ale
1 egg white
.75 oz lemon juice
3 dashes Pimento bitters
.75 oz cinnamon syrup
cinnamon
3 pumpkin seeds

Method

  • Add all ingredients save for the garnishes and beer to a shaker tin. Dry shake to emulsify the egg white, then add ice and shake again.
  • Add pumpkin ale to the shaker, strain into an old-fashioned glass, and garnish with cinnamon and pumpkin seeds.
intermediate
Strength:
Cinnamon Syrup
Custom Ingredient

Ingredients

2 cinnamon sticks
.5 Cup water
1 Cup sugar

Method

  • Bring sugar and water to a boil, stirring to dissolve sugar. Add cinnamon sticks and remove from heat. Steep cinnamon sticks until cool, then strain.