Signature

Rye • Whiskey
The Great Pumpkin

Allison Kave of Butter & Scotch in Brooklyn says good pumpkin pie should always be scarfed down right after Thanksgiving dinner—no matter how full you are. But if you can’t finish the pie off in one sitting, she proposes infusing the leftovers into rye whiskey to make this pumpkin cocktail. Made with espresso liqueur and a lemon-lime mix, it’s a dessert cocktail for people who don’t like dessert cocktails.

The Essentials

Pumpkin Pie Rye
Espresso Liqueur
Lemon Juice
Shaker
The Details
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Ingredients

2 oz Pumpkin Pie Rye
.5 oz Espresso Liqueur
.25 oz Lemon Juice
.25 oz Lime Juice
.25 oz simple syrup

Method

  • Measure all the ingredients into a cocktail shaker.
  • Fill with ice, and shake hard until chilled.
  • Double strain into a chilled coupe and garnish with a lemon wheel.
intermediate
Strength:
Pumpkin Pie Rye
Custom Ingredient

Ingredients

10 oz Rye (Kave likes Old Overholt)
2 slices leftover pumpkin pie

Method

  • Measure the rye into a blender and add the pie.
  • Blend on high until combined.
  • Strain through a chinois, then again through a coffee filter.
  • Refrigerate until ready to use.