Ingredients
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1/2 oz brandy/cognac
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1/2 oz freshly squeezed lemon juice
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1/2 oz pumpkin spice syrup (recipe below)
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Sparkling wine
Pumpkin spice syrup:
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1-3/4 cups water
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1 cup granulated sugar
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1/2 cup dark brown sugar
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4 cinnamon sticks
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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4-5 whole cloves
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1 teaspoon sea salt
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3 star anise pods
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1/3 cup canned pumpkin puree (be sure it's plain pumpkin – not pumpkin pie filling)
Directions
- In a champagne flute swirl brandy, lemon juice and pumpkin spice. Top with bubbly. Garnish with a star anise bud.
Pumpkin spice syrup:
- Combine water and both sugars in a pot over medium low heat and simmer until sugar dissolves.
- Add in remaining ingredients – cinnamon through pumpkin, and stir carefully (the sugar water will be very hot!!) but thoroughly to combine.
- Reduce the heat to low and simmer for about 10-15 minutes, stirring every few minutes. Do not let the mixture boil.
- Turn off the heat and let cool for 20 minutes on the stove.
- Strain through a fine mesh strainer and store in the refrigerator.
