PUMPKIN SOUR COCKTAIL
Pumpkin season is here! Every year we work in partnership with Good Food Oxford, to help reduce the tons of pumpkin thrown out around Halloween. Last year 18,000 tonnes of pumpkin were wasted!
We have pumpkin specials on our menu all week, using produce from our garden and we are giving out pumpkin recipes for you to try at home.
To help, you can buy local edible pumpkins and use the flesh to make one of our delicious recipes!
Ingredients (serves 2)
100ml Spiced pumpkin puree
40ml Lemon juice
20ml Sugar syrup
4 Dash angostura bitters
40ml Egg whites
Spiced Pumpkin Puree:
1 Whole pumpkin
Spices - cinnamon, nutmeg and ginger
(This makes enough for several rounds!)
Cut the pumpkin into quarters, then peel and cut into chunks. Place in a large saucepan with all the chosen spices, cover with water and bring to the boil. Cook for 20 minutes or until the pumpkin is tender. Drain well and allow to cool. Once cool, blend in a food processor, until smooth. The puree will keep refrigerated for up to 3 days, or you can deep freeze and it will last for 3 - 6 months.
Dry shake all of the cocktail ingredients together, then shake again over ice. Strain and serve in a whisky glass on ice. Garnish with star anise or a cinnamon stick and enjoy!
If you would like to print this recipe out, you can link on the pdf link here.