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Making Mezcal Pumpkin Pies for Thanksgiving

mezcal pumpkin pie

This week, your pumpkin pie consumption is likely to increase about 600%. And that’s just counting the traditional variety of actual, edible pies. But let’s not discount the liquid kind. Because that, plus your proclivities for spiking everything in sight, can really come in handy this time of year. But since you’ll be busy carving turkeys and watching football, let’s just have a professional take care of the cocktails.

Johnny Swet, mixologist at the Skylark in NYC has kindly graced us with this recipe for mezcal pumpkin pie. It’s a rich, delicious and boozy take on the holiday staple that offers the comforting pumpkin-cinnamon flavor combo alongside a welcome punch of liquor. Mix up a few of these, and you’ll have at least one thing to be thankful for.

Mezcal Pumpkin Pie

2 barspoons pumpkin butter
2 oz Illegal Reposado Mezcal
.75 oz fresh lime juice
.5 oz cinnamon syrup
.5 oz Feretti Biscotti Liquor

Combine all ingredients and shake with ice. Strain into a rocks glass, and lightly dust nutmeg on top.

Written by CE Staff

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