Pumpkin sour

Pumpkin sour

By
From
Finding Fire
Serves
1

Vegetables in a cocktail? Not as crazy as it sounds. This drink combines the gentle smoke of whisky with the sweetness of the butternut pumpkin and honey. Fragrant thyme and zingy lemon bring a fresh tone to this unique and delicious drink.

Ingredients

Quantity Ingredient
50ml peated scotch whisky
30ml lemon juice
45ml butternut pumpkin (squash) and honey purée
ice cubes
1 egg white
1 lemon thyme sprig, to garnish

For the butternut pumpkin and honey purée

Quantity Ingredient
1 small butternut pumpkin (squash)
2 thyme sprigs
100g honey

Method

  1. 1. Prepare your embers, burning the wood slowly for 1 hour.
  2. 2. Prepare the purée. Roast the butternut pumpkin directly in the embers, turning regularly until softened.
  3. 3. Remove the pumpkin from the embers, cut open and, with a spoon, remove the seeds and scoop out the flesh, avoiding the skin. Purée in a food processor. Transfer to a bowl, add the thyme sprigs and drizzle over the honey.
  4. 4. To assemble the cocktail, place the whisky, lemon juice and 45 ml (11/2 floz) butternut pumpkin and honey purée in a cocktail shaker and shake well. Add the ice and egg white and shake a second time to chill and dilute.
  5. 5. Strain into a chilled cocktail glass and rest a sprig of lemon thyme on the rim.
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