Recipe:

• 1 Whole Egg
• 1 oz Pumpkin Puree *
• ¾ oz Ginger Syrup **
• ½ oz Demerara Syrup ***
• ¼ oz St. Elizabeth's Allspice Dram
• 2 oz Plantation 5-Year Rum
• 2 Dashes of Bittercube Blackstrap Bitters

* To make Pumpkin Puree: in a saucepan, combine 1 can of pumpkin puree and spices (cinnamon, nutmeg, clove, as instructed on the can).  Add 1/4 tsp of vanilla extract, and 1/4 cup of packed brown sugar.  Simmer on low to blend flavors, then remove from heat and let cool at room temperature before using or storing in the refrigerator.

** To make Ginger Syrup: In a saucepan over medium heat, dissolve 1 cup of granulated white sugar in 1 cup of water. Add 1 cup of sliced ginger to the mixture, bring to a boil, and simmer for 15 minutes. Remove from heat, steep for an hour, and then strain out ginger.  Use or store in the refrigerator for up to 2 weeks.

*** To make Demerara Syrup: In a saucepan, over medium heat, dissolve 1 cup of Demerara sugar in 1 cup of water.  Cool, and use or store in the refrigerator for up to 2 weeks.

Instructions:

Combine all ingredients in a shaker tin, and shake over ice until very cold.  Remove ice by straining, and then shake again (called a "dry shake") until the little flecks of ice are no longer audible.  Strain into a coupe glass and garnish with freshly ground nutmeg.

Borough's dining room and bar offer a warm, comfortable and welcoming atmosphere. The menus change frequently with the availability of seasonal ingredients. Happy hour is available at the bar from 5-7pm Monday through Friday. Special happy hour offerings include ½ off select beer taps, $1/ounce pours of select wines, $6 craft cocktails on tap and a special happy hour food menu.

boroughmpls.com

(612) 354-3135