John Sedlar of Rivera was on sideDish, our bonus podcast, a couple of weeks ago.  Here’s his recipe for a holiday inspired Mezcal cocktail:

Autumn Pumpkin Mezcal Cocktail

1 750 ml bottle good quality Mezcal
1 small tender pumpkin, peeled, seeded and cubed, or, 1 small can pumpkin puree
1 vanilla bean split
2 Tablespoons grated piloncillo
1 cup heavy creme
Allspice and cinnamon to taste
Pinch of granulated sugar

Toss the piloncillo and cubed pumpkin in a large bowl till coated.  Layer a sheet pan with aluminum foil and place the pumpkin in the center.  Cover with more foil and cook in a 400 degree oven until pumpkin is tender about 90 minutes. Remove and cool.  Place the cooled pumpkin in a food processor or blender, and pulse until smooth.

Combine the pumpkin, the mezcal and the scraped vanilla bean in a glass container and macerate for 3 to 7 days in the refrigerator.  Sieve the mixture through a coffee filter to remove the pumpkin pulp and the vanilla bean and return the liquid to a decorative decanter.

In a small bowl, whip the crème until peaks form then add a pinch of sugar, cinnamon and allspice.  Top each caballito glass of pumpkin mezcal with a dollop of spiced crème.

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