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Pumpkin 75


  • 1/2 oz brandy/cognac
  • 1/2 oz freshly squeezed lemon juice
  • 1/2 oz pumpkin spice syrup (recipe below)
  • Sparkling wine

Pumpkin spice syrup:

  • 1-3/4 cups water
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 4 cinnamon sticks
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 4-5 whole cloves
  • 1 teaspoon sea salt
  • 3 star anise pods
  • 1/3 cup canned pumpkin puree (be sure it's plain pumpkin – not pumpkin pie filling)


  1. In a champagne flute swirl brandy, lemon juice and pumpkin spice. Top with bubbly. Garnish with a star anise bud. 

Pumpkin spice syrup:

  1. Combine water and both sugars in a pot over medium low heat and simmer until sugar dissolves.
  2. Add in remaining ingredients – cinnamon through pumpkin, and stir carefully (the sugar water will be very hot!!) but thoroughly to combine. 
  3. Reduce the heat to low and simmer for about 10-15 minutes, stirring every few minutes. Do not let the mixture boil. 
  4. Turn off the heat and let cool for 20 minutes on the stove.
  5. Strain through a fine mesh strainer and store in the refrigerator.

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