Yes, I did again, I made yet another Pumpkin Cocktail. I can't seem to help myself, at this time of year I migrate towards pumpkin. But this one has chocolate in it!
That alone warrants another pumpkin cocktail, doesn't it? And, yes, that's a new coffee bitters in the recipe, Frape and Sons sent me some samples and it was a perfect way to balance the sweetness and accent the chocolate and spices.
GARNISH:Pumpkin Pie Simple Syrup and Crushed Sugared Pie Crust Rim, Dusting of Dark Cocoa Powder
DIRECTIONS:
Brush half the glass rim with the Pumpkin Pie Simple Syrup then dip into the crushed pie crust.
Chill your glass in the freezer.
Add a cup of ice to a cocktail shaker, pour in the Quick Pumpkin Vodka, white creme de cacao, half and half and the coffee bitters then shake until well blended and chilled. Strain into your chilled glass.
Sprinkle the top with a dusting of dark cocoa powder and serve.
Yes, the one in the photo is a double. What can I say? I like pumpkin and I like chocolate.
