Pepita
by Diego Livera, Black Tail
Inspired by his grandmas Mexican muffins, this seasonal hurricane has a rich, spicy warmth of baking spices, a smokey fruitiness and vegetal funk. It is a perfect drink for a cold winter’s day, and it’s made even more warming with the addition of a rum like Zacapa 23, whose notes of butterscotch, spiced oak, and raisined fruit marry perfectly with the pumpkin orgeat.
- 2 Dashes Angostura Bitters
- 3/4 oz Lime
- 3/4 oz Pumpkin Seed Orgeat*
- 1/4 oz Amaro Nonino
- 1/4 oz Velvet Falernum
- 1/2 oz Batavia arrack
- 1 1/2 oz Zacapa 23
Dry shake and pour into a hurricane glass over crushed ice. Garnish with a bouquet of mint.
Bonus: How to make Pumpkin Seed Orgeat:
- 1 Cup shelled pumpkin seeds
- 1oz Vodka
- 1 Tsp. Orange flower water
In a large pan over medium heat, toast pumpkin seeds, stirring constantly, until seeds brown and begin to release oils, 10 minutes. Increase heat to high, add 2 cups boiling water and bring to a boil. Remove from heat, transfer to a blender and pulse until seeds are coarsely chopped. Let stand 1 hour, then strain the mixture through cheesecloth, squeezing seeds. Measure liquid, transfer to a pot over medium heat and dissolve an equal amount of sugar to make a simple syrup. When sugar is dissolved, stir in vodka and orange blossom water. Transfer to a glass container, cool, then refrigerate, up to 2 weeks.