Patois Punch
Death & Co.
Photo by Food52
- Serves
- 1
- Prep Time
- 15 minutes
“This is fall in a glass, or a potable pumpkin pie”
—Joaquín Simó (2009)
Excerpted from "Death & Co: Modern Classic Cocktails" by by David Kaplan, Nick Fauchald & Alex Day.
Ingredients
For the patois punch
- 15 ounces pumpkin puree
- 15 ounces simple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the patois punch
- 1 ounce Puerto Rican Rum
- 1 ounce Calvados
- 1/2 teaspoon Donn's Spices #2 (recipe below)
- 1/2 ounce Lemon juice
- 1/2 ounce Maple syrup
- 1 teaspoon Pumpkin puree
Directions
- Step 1
To make pumpkin puree, blend or vigorously whisk all ingredients until combined. Store in the refrigerator for up to 1 week.
- Step 2
To make the cocktail, shake all the ingredients with ice, then strain into a coupe. No garnish.
- Step 3
For Donns Spices #2: Combine equal parts Vanilla Syrup (see below) and 1 part St. Elizabeth Allspice Dram.
- Step 4
Vanilla Syrup: Combine 250 grams simple syrup with 1 gram vanilla extract.