By Seth Fera-Schanes
Ring the bells for Fall has arrived. The mornings are crisp, there is an abundance of plaid that has been pulled from shelves and I am starting to see pumpkins everywhere. Could this truly be the most wonderful time of the year?
To start the season off right, I would like to introduce you to my new friend, Hot Pumpkin Buttered Rum. I just know for the next few months we are going to get along splendidly.
Serving Size: 1 drink
Preparation Time: 5 minutes
1oz Housemade Spiced Pumpkin Puree (pumpkin pureed with cinnamon, nutmeg and cloves)
3/4oz Liquor 43 (or Benedictine Dom)
1 1/4oz Krakken Black Spiced Rum
3 oz half-and-half
Orange peel for garnish
In footed glass mug add spirits.
In milk frothing jug, add half-and-half and pureee and steam until frothy (wet paint-like consistency)
Pour milk mixture into mug and stir
Garnish with cinnamon powder and express orange peel
This recipe and photo were provided by The Randolph at Broome.