The Brom Bones

A popular Autumn ingredient, pumpkin can be found in a variety of recipes for hearty pastas and rich desserts.  One of our favorite neighborhood restaurants, Elizabeth, interprets pumpkin in a new way - by adding it to a fresh and elegant cocktail which first made its debut at the restaurant’s Halloween celebration.

INGREDIENTS
3 oz Bulldog London Dry Gin
3/4 oz Pumpkin water*
1/2 oz Simple syrup
1 oz Egg white
1 pinch Pumpkin pie spice
2 dashes Fee Brothers Aztec Chocolate Bitters

*make Pumpkin Water by diluting 1 part organic canned pumpkin with 2 parts hot water

MIXING NOTES
Combine all ingredients except bitters in a cocktail shaker.
Shake well without ice (dry shake).
Add ice and shake again (wet shake).
Strain into champagne flute.
Top with bitters.

INSIDER NOTES
The Brom Bones (aka The Headless Horseman) was first launched on Halloween at a Bulldog Gin party by Elizabeth mixologist John Freeman who custom created the cocktail for the night. Based on its popularity, this fall inspired cocktail remains on the restaurant’s cocktail menu for the rest of the season.

PHOTO CREDIT:  Courtesy of Elizabeth Restaurant