Johnny Swet, owner of JIMMY at the James in New York, took inspiration from pumpkin’s savory side when he created this autumnal take on a Margarita. In Mexico, pumpkin is an everyday food, often roasted and served with mole. The cocktail’s smoky mezcal invokes that char, while the cinnamon syrup echos mole sauce’s sweet richness. Swet recommends this cocktail to mezcal newbies looking for a way in. The drink’s approachable, balanced flavors will ease mezcal neophytes into exploring the earthy spirit.
Pumpkin Mezcal Margarita
1.5 oz Mezcal
2 Bar Spoons Pumpkin Butter
.5 oz Cinnamon Syrup
.5 oz Lime Juice
salt, for rim
- Wet the rim of a rocks glass with a lime wedge, then roll the rim in salt to create a salted rim.
- Add the mezcal, lime juice, cinnamon syrup and pumpkin butter to a shaker tin.
- Shake with ice, then strain into the salt-rimmed glass and garnish with an orange twist.
2 cinnamon sticks
.5 Cup water
1 Cup sugar
- 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.