Kelseyville Autumn Frost
Ingredients
- 1 ounce Four Roses bourbon
- 1 ounce Somrus Coffee Cream Liqueur (or Bailey's Irish Cream)
- 1/2 cup sugar
- 1/2 cup water
- 2/3 cup pumpkin puree
- 14 ounces sweetened condensed milk
- 1/2 tsp pumpkin pie spice
Instructions
Pumpkin Pie Sauce
- Combine sugar and water in a small pot on the stove over medium heat. Once the sugar dissolves and the syrup reaches a boil, turn the heat down to low.
- Add the pumpkin puree, the sweetened condensed milk, the pumpkin pie spice and the salt to the syrup mixture. Stir all ingredients together for a minute or two over low heat.
- Remove from heat and let the sauce cool. (Leftovers can be stored in a jar in the refrigerator.)
Assembly
- Add ice, bourbon, coffee cream liqueur and one ounce of pumpkin spice sauce to a shaker, then shake vigorously.
- Strain into a chilled martini glass or coupe, then garnish with a pinch of pumpkin pie spice.
Notes
A collaboration between the Saw Shop’s bar manager Julia Lyon, bartender Casey Carlin, and owner Weston Seifert, this clever and original cocktail was inspired in part by pumpkin spice latte and the espresso martini. The delicious, creamy pumpkin pie sauce adds warmth and texture, while the bourbon and coffee cream liqueur take the flavor profile to the fourth dimension and beyond.