Ingredients
- 2oz toasted pumpkin seed-infused rye
- 0.3oz smoked maple syrup (2 drops of liquid smoke per 250ml maple syrup)
- 2 dashes black walnut bitters
- 2 dash Angostura bitters
Pumpkin seed rye:
- 500 mL rye whiskey
- 75 g pumpkin seeds & pulp (when scooped out of pumpkin)
Directions
- Stir with ice, strain over a large cube.
- Express orange peel.
For the Pumpkin seed rye:
- Toast seeds at 160°C for 10–12 minutes. Cool completely.
- Infuse in rye for 4–6 hours, then fine strain and coffee-filter.