Method

• 1.
  Preheat oven to 180°C. Combine pumpkin, maple, oil, cinnamon, nutmeg and sage in a small roasting pan lined with baking paper.
• 2.
  Roast for 45 minutes or until caramelised and very tender. Remove and set aside to cool. Discard sage leaves.
• 3.
  Transfer pumpkin mixture to a food processor and whiz to a puree.
• 4.
  Place sugar and 1/2 cup (125ml) water in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat and cool completely.
• 5.
  Add pumpkin puree and vodka, then chill for at least 2 hours to infuse. Strain through a sieve lined with muslin or clean Chux cloth.
• 6.
  Squeeze to drain excess liquid, being careful not to push puree through muslin. Discard solids.
• 7.
  Place half the vodka mixture in a cocktail shaker half lled with ice.
• 8.
  Add half the lemon juice and 1 eggwhite, then close and shake well.

• 9.
  Divide between two cocktail glasses, repeat with remaining vodka mixture, lemon juice and eggwhite.
• 10.
  Sprinkle with extra cinnamon and top with extra sage leaves to serve.