1 oz Roundhouse Pumpkin liqueur
1 oz Dancing Pines Spiced rum
0.75 oz Fresh Lemon Juice
0.5 oz Carrot/Cinnamon Syrup
1 Egg White
Peychaud’s BittersTo make syrup:
Juice 3/4 of a cup of carrots. Add 1/4 of a cup of water. Bring both to a boil in pan with 2 cinnamon sticks. When boiling add 1 cup of sugar and reduce to a syrup. Let sit for an hour and strain out Cinnamon sticks and carrot with a tea strainer.
To make cocktail:
In a shaking tin, add all ingredients and dry shake (no ice). Add ice and shake again. Double strain (Hawthorne strainer and tea strainer) into a cocktail glass and add
4 drops of peychaud’s bitters to the foam.