“Everyone loves a Mai Tai,” says Pittsburgh bartender Kaitlin Fellers, “And this pumpkin-spiced variation should be no exception.” Using Maggie’s Farm Rum spiced and 50/50 dark rums, Kaitlin creates the perfect combination of orange, clove, and molasses in this Tiki drink-turned-fall. A touch of orgeat, the creamy, mildly sweet nonalcoholic syrup that stars many classic Tiki-inspired cocktails, adds an extra dash of flavor. “You’ll want to keep sipping,” Kaitlin assures.
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Pumpkin Spice Mai Tai
Description
A little mix of fall and summer for those who just can’t let go of the warm seasons.
Ingredients
Scale
- 1 oz Maggie’s Farm 50/50 Dark Rum
- 1 oz Maggie’s Farm Spiced Rum
- ¾ oz Grand Marnier
- ¾ oz spiced pumpkin seed orgeat
- ¾ oz lime juice
- 1 heaping tsp pumpkin puree
- 2 dashes Angostura bitters
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Instructions
For the orgeat:
- Combine 1.5 cups toasted, unsalted pumpkin seeds with 2.75 cups almost boiling water, 1 tsp ground cinnamon, and 1 tsp salt.
- Blend on high for about 1 minute or until smooth, then strain the mixture through a fine-mesh strainer or cheesecloth.
- While your pumpkin seed “milk” is still hot, weigh your mixture on a baking scale and add an equal amount of granulated white sugar by weight. Stir to completely dissolve sugar.
For the cocktail:
- Add all ingredients to a cocktail shaker and shake to combine, for about 20-30 seconds.
- Strain with a cocktail strainer and fine mesh strainer into a double rocks glass filled with ice.
- Garnish with a lime wheel and freshly grated nutmeg.
Recipe by Kaitlin Fellers
Photography by Dave Bryce
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