Signature
Matthew Kelly / Supercall

Gin • Sweet
Pumpkin Spice Negroni

Mia Mastroianni, bar manager at Soho House West Hollywood and star of Bar Rescue, was inspired by the Pumpkin Spice Latte when she created this fall twist on the Negroni. When the two cult classics come together, you have yourself a funky masterpiece. “By substituting the Negroni’s traditional sweet vermouth with Frangelico and adding some pumpkin puree, I think this cocktail screams ‘autumn,’” she says. “I felt it was important to use an egg white for texture, which is a nod to latte foam.” If you want to get extra festive with this drink, serve it in a hollowed-out mini pumpkin.

The Essentials

Campari
Gin
Pumpkin Spice Syrup
Shaker
Strainer
The Details
Contributed by

Ingredients

1 oz Campari
1 oz Gin
.75 oz Frangelico
.5 oz Pumpkin Spice Syrup
1 egg white
Cinnamon and pumpkin seeds

Method

  • Combine all ingredients, save for the garnishes, in a cocktail tin and dry shake.
  • Re-shake with ice and strain into a rocks glass over one large ice cube.
  • Garnish with a light dusting of cinnamon and pumpkin seeds.
intermediate
Strength:
Pumpkin Spice Syrup
Custom Ingredient

Ingredients

1.5 cups water
.75 Cup brown sugar
1 Cup granulated sugar
2 tsp cinnamon
.5 tsp nutmeg
.5 tsp ground cloves
.5 tsp ginger
1 tbsp vanilla
.25 Cup pumpkin

Method

  • In a saucepan, combine water, brown sugar and white sugar and heat, stirring until the sugar dissolves.
  • Turn the heat down to low and add cinnamon, nutmeg, cloves and ginger. Stir for one minute.
  • Whisk in pumpkin puree and simmer for about seven minutes, continuing to whisk until smooth. Be careful not to let it boil or the pumpkin will curdle.
  • Remove the saucepan from the heat. Strain the syrup into a bowl through a cheesecloth over a colander or mesh strainer.
  • When the syrup reaches room temperature, add vanilla and store in a sealed container. It will keep for about a month in the refrigerator.