October is here, and so are the pumpkins. They’re in your lattes, on sale at roadside patches and about to show up on your neighbors’ stoops. Forty-six percent of American adults like to carve them for Halloween, others eat them as pie or smash them to orangey bits. And now, you can have your pumpkin and drink it, too.
Premiering this month, N9NE Steakhouse master cocktail alchemist Jack “Sugar” O’Brien presents Jack O’Lantern ($12). Tuaca’s fragrant notes of vanilla, caramel and orange blend naturally with the pumpkin puree’s rich texture and the cinnamon and ginger in pumpkin pie spice. This recipe calls for the cocktail to be made in batches you can savor with family and friends. Just like the fall holidays themselves.
12 oz. Tuaca
12 oz. can Libby’s pure pumpkin puree
12 oz. apple juice
12 oz. simple syrup
1 tsp. pumpkin pie spice
¼ tsp. citric acid
Combine all ingredients except Tuaca in a blender. Blend. Mix in Tuaca. Pour into glasses. Garnish with marshmallows.