Aspen Times Weekly: Pumpkin Fizz |

Aspen Times Weekly: Pumpkin Fizz

by MICHELLE LOCKE for The Associated Press

This Wednesday, Oct. 28, 2015, photo, shows the Pumpkin Fizz cocktail at the Palm House restaurant in San Francisco. The recipe yields a seasonal cocktail for the holidays. (AP Photo/Eric Risberg)


2 ounces vodka

3/4 ounce lemon juice

1/2 ounce cinnamon syrup*

1/2 ounce half-and-half

1 egg white

1 tablespoon pumpkin butter.

Combine all in a cocktail shaker. Shake for 30 seconds, then add ice and shake for another 10 seconds. Strain into an ice-filled tumbler and top with a pinch of nutmeg and a lemon wheel.

* For the syrup, gently simmer 1 cup of water, 1 cup of sugar and four or five cinnamon sticks for 10 minutes. Strain and cool

Lattes get all the pumpkin spice buzz, but wouldn’t it be more fun to get those flavors — and that buzz — in a Thanksgiving cocktail? It sure sounds like a great way to get your seasonal drinking on, but don’t grab the pumpkin puree just yet. For some in the mixology world, the first rule of pumpkin cocktails is that it’s not really about the pumpkin. Duncan Wedderburn, bar manager at San Francisco’s Palm House, likes to stay seasonal when creating fall libations. In the Pumpkin Fizz, for example, Wedderburn spikes simple syrup with cinnamon. “I think spices, apples, cinnamon and, of course, pumpkin,” he says. “Try infusing a spirit with fall fruits or making a spiced syrup. It’s a surprisingly easy and fun process.”

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