Talbot town tipple

Talbot town tipple

By
From
The Fashionable Cocktail

This cocktail is best served in a highball glass.

Ingredients

Quantity Ingredient
15ml spiced pumpkin and cider liqueur
15ml crawley’s bartender orgeat syrup
60ml james squire orchard crush apple cider
45ml laird’s applejack
15ml fresh lemon juice
30ml fresh orange juice
3 dashes fee brothers celery bitters
pinch ground cinnamon
lemon twist, to garnish

Method

  1. To make the spiced pumpkin and cider liqueur you need 700 ml apple cider, 1 medium-sized pumpkin (squash) chopped into 10 chunks, 1.1 kg caster (superfine) sugar, 200 ml Laird’s Applejack, a pinch of allspice, 2 cloves, 1 teaspoon ground cinnamon and 1 teaspoon freshly grated nutmeg. On the stovetop pour the cider into a hot saucepan. Add the pumpkin and cook over a low heat until the pumpkin is softened but still intact. Turn off the heat, add the spices and allow to cool. Strain and bottle. This makes enough for 30–40 cocktails. Keep refrigerated.
  2. To make the cocktail, build all the ingredients over crushed ice and swizzle. Garnish with a lemon twist and serve in a highball glass with two paper straws.
Tags:
alcohol
beverage
drink
cocktail
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