Spasm (Zero Waste Cocktail)

This cocktail is essentially a pumpkin spice espresso martini. I was inspired to make a zero-waste pumpkin spice skyrup (skin+syrup) using the leftover skins from a roasted pumpkin. Recipe below.

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 1 oz Overproof Jamaican Rum
 0.75 oz Mr Black Coffee Liqueur
 0.75 oz Pumpkin Spice Syrup (see note)
 33 g Espresso
Pumpkin Spice Syrup
 150 g Roasted Pumpkin Skins
 150 g Demerara Sugar
 150 g Water
 1 Cinnamon Stick
 4 Cloves
 6 Allspice Berries
 0.50 Allspice Dram
1

Combine all ingredients in a mixing glass. Shake over ice. Serve up.

2

In case you want to replicate my shot of espresso: I pulled the shot using a single origin Guatemalan on the Flair Espresso machine (pictured above). The shot was 14 grams in, 33 grams out in 36 seconds from first drip with ~45 seconds of pre infusion.

Pumpkin Spice Syrup
3

Combine all ingredients except the allspice dram in a pot.

4

Bring to a boil, then cut the heat, cover and allow to sit and infuse for about 2 hours.

5

Strain, add the allspice dram and transfer to a bottle or other container.

Ingredients

 1 oz Overproof Jamaican Rum
 0.75 oz Mr Black Coffee Liqueur
 0.75 oz Pumpkin Spice Syrup (see note)
 33 g Espresso
Pumpkin Spice Syrup
 150 g Roasted Pumpkin Skins
 150 g Demerara Sugar
 150 g Water
 1 Cinnamon Stick
 4 Cloves
 6 Allspice Berries
 0.50 Allspice Dram

Directions

1

Combine all ingredients in a mixing glass. Shake over ice. Serve up.

2

In case you want to replicate my shot of espresso: I pulled the shot using a single origin Guatemalan on the Flair Espresso machine (pictured above). The shot was 14 grams in, 33 grams out in 36 seconds from first drip with ~45 seconds of pre infusion.

Pumpkin Spice Syrup
3

Combine all ingredients except the allspice dram in a pot.

4

Bring to a boil, then cut the heat, cover and allow to sit and infuse for about 2 hours.

5

Strain, add the allspice dram and transfer to a bottle or other container.

Spasm (Zero Waste Cocktail)

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