By Victoria Damato-Moran of Intrigue Cocktail Catering Company San Francisco, CA. and beyond….
- 2 oz. 15 year Ron Matuselum Rum
- 1 oz. Holiday Syrup *
- 3 oz.Pumpkin juice*
- Vanilla Bean whipped cream for float
- Edible Gold Petal/Flakes
- Candied matsuma tangerine for garnish*
Build, Shake & Strain into a 7 oz. martini glass, leaving room for the cream float.
*Holiday syrup consists of: Sugar, Clove, Nutmeg & Ginger
*Pumpkin Juice is made by using 1 can of pure pumpkin puree, ( no seasonings) and adding 2 cans of Apple juice (press through a fine mesh sieve to extract juices). Whipped cream is made by using a hand blender and adding the vanilla beans seeds.
* Candied Fruit. Recipe can be found in any good cook book, or Online The 23 K gold and orange are edible garnish.