Pumpkin pie in a mug!
These days the seasonal section of cocktail menus in Copenhagen is changing to feature fall season ingredients like apple, nuts and pumpkin.
Pumpkins are harvested in October. The flesh and seeds of pumpkins are rich on vitamins and are used to make soups, bread and desserts. Pumpkin is often associated with the American fall holidays of Halloween and Thanksgiving when pumpkin pie is served in plenty.
At Kester Thomas you can enjoy your pumpkin pie in a mug – just look for Evil Pumpkin on the Fall & Winter menu masterfully engineered by Erwan Le Bonniec and Benjamin Høyer.
45ml Altos Reposado Tequila
Barspoon Mezcal Vida
40ml Spiced Pumpkin purée
15ml Lactic Acid
Shake all ingredients with ice, serve over ice in a copper mug and top with Ginger Beer. Garnish: dried pumpkin skin, paprika & chickpea salt powder.
Evil Pumpkin is an autumn twist on a Moscow Mule. Ginger beer substitues the ginger in the traditional pie and more spices like cinnamon, cloves, nutmeg, allspice and paprika are all included in the Pumpkin puré.
To stay true to the Kester Thomas concept (all cocktails have to include grape one way or a nother), white Port is added to the purée to give complexity and oaky notes.
The dehydrated pumkin skin used as garnish not only saves pumpkin waste but looks like beautiful fallen autumn leafs. It’s fairly light to drink but packed with flavor from all the spices and the smokey mezcal provides that “oven burned” feel to complete the pie experience.
The evil pumpkin throws a powerful punch so don’t drink too much of it, or the Mexican “spirit” will spoil the cozy living room atmosphere of Kester Thomas! The video below is self-explanatory…
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