Ingredients
5cl THE DUKE Rough Gin
3 cl fresh lemon juice
2-3 cl pumpkin spice syrup*
1 egg white
preparation
Shake all ingredients vigorously in a shaker without ice to create a foam and then shake again on ice. Strain through a strainer into a tumbler and garnish with pumpkin. If you like things a little “bloodier” on Halloween, you can decorate the edge of the glass with cassis or strawberry fruit sauce.
*Making pumpkin spice syrup
Pumpkin spice syrup can also be bought in well-stocked stores, but it is also relatively easy to make yourself:
500 g Hokkaido pumpkin
300 ml water
300g sugar
1 vanilla bean
1/2 tsp cinnamon (ground)
5 cloves
1/4 B L nutmeg (ground)
Cut the Hokkaido pumpkin into small pieces, cut the vanilla pod lengthwise and scrape it out with a spoon. Simmer the contents and pod together with the pumpkin and the other ingredients for 15 minutes. Mash the now soft pumpkin to create a kind of puree. Simmer everything for another 10-15 minutes, then strain through a fine sieve and pour into a sealable container while still hot.
The syrup lasts 1-2 months when stored in a cool place. Since residue quickly forms at the bottom of the bottle, always shake well before using.
