Pumpkin spice negroni cocktail

Name: Pumpkin spice negroni cocktail recipe
Yield: 4
Ingredients: 180ml gin; 180ml vermouth; 180ml liqueur; 1 orange; Ice cubes, to serve; 750g Jap pumpkin, peeled, cut into 3cm pieces; 250g brown sugar; 1 cinnamon stick, plus 4 extra, to serve (optional); 1 whole clove; 1 pinch ground nutmeg; 1 pinch ground ginger; 1 vanilla bean, split, seeds scraped

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by Simon Evans

CHEF, BANGALAY SHOALHAVEN

May 30, 2023

Raise a glass with this Simon creation for Neale Whitaker and David Piper-Novak's Taylor's Of Berry guesthouse.

3/4 cup (180ml) Old Tom gin (we used South Coast Distillery Five Islands Oolong Old Tom Gin)
3/4 cup (180ml) sweet vermouth (we used Maidenii Sweet Vermouth)
3/4 cup (180ml) spiced amaro (we used 78 Degrees Bitter Orange Aperitif)
1 orange
Ice cubes, to serve

Spiced pumpkin syrup (see note)

750g Jap pumpkin, peeled, cut into 3cm pieces
1 cup (250g) brown sugar
1 cinnamon stick, plus 4 extra, to serve (optional)
1 whole clove
1 pinch ground nutmeg
1 pinch ground ginger
1 vanilla bean, split, seeds scraped

Method

1.

For the spiced pumpkin syrup, preheat oven to 230°C/210°C fan-forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray and roast for 20 minutes or until pumpkin is starting to just change colour on the outside and caramelise around edges only, but is still slightly raw (this will ensure the pumpkin doesn’t mix with the syrup and make it cloudy).
2.

Place remaining syrup ingredients in a large saucepan with 1 cup (250ml) water. Place over high heat and bring to a simmer, stirring until sugar dissolves.
3.

Add warm pumpkin to syrup and return to a simmer. Remove from heat and stand for 2 hours to infuse. Strain into a jug (do not press the pumpkin; reserve to make pancakes or muffins.
4.

To make the negroni, mix gin, vermouth, bitter orange and 1/4 cup (60ml) spiced pumpkin syrup in a jug with some ice cubes, then strain into 4 glasses filled with ice.
5.

Peel orange into 4 strips. Using tongs, hold peel over the flame from a gas burner (or use a kitchen blowtorch) until lightly caramelised. Twist each peel over a glass to express juice, then twist and place on top of the ice. Serve immediately, topped with a cinnamon stick, if using.

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Recipe Notes

The pumpkin spiced syrup makes about 2 cups and will last refrigerated for up to 1 week in an airtight container. Add it to smoothies or reheat and pour over a stack of pancakes