The Fall Cocktail You Need

Your search for the perfect fall cocktail stops here. Bar Chef Roderick Groetzinger with Sermet’s Southernterranean Cuisine-Bar in James Island, South Carolina has put a Jamaican twist on classic fall flavors of pumpkin and maple to create a cocktail he calls Fall in Kingston.

I have to be honest: This cocktail takes a bit of work to prepare. Custom ingredients like Roderick’s Pumpkin-Chai Tea Infused Rum and Pumpkin Maple Puree will have to be made ahead of time. But like all great things, a glass of Fall in Kingston is worth the effort. And as an added bonus, you’ll have a bottle of Pumpkin-Chai Tea Infused Rum to do with whatever you (responsibly) please!

So before you can make your own Fall in Kingston, lets start with the custom ingredients:

Pumpkin-Chai Tea Infused Rum

  • 2 Chai Tea tea bags
  • 2 Pumpkin Tea tea bags
  • 1 bottle White Rum
  1. Empty one bottle of white rum into a plastic container.
  2. Add the Pumpkin Tea and Chai Tea tea bags to the white rum.
  3. Let sit for 2 hours, then return infused rum to the bottle.

Pumpkin Maple Puree

  • 1 can Organic Unsweetened Pumpkin
  • Maple Syrup cut 2:1 with water
  • Sea Salt
  1. In a container, mix the can of pumpkin 2:1 with the maple syrup blend. Add sea salt to taste.
  2. Whisk together until smooth.

 

And now, cocktail time:

Fall In Kingston

  • 1.5 oz Pumpkin-Chai Tea Infused Rum
  • .5 oz Orgeat flavoring syrup
  • .5 oz Benedictine
  • 1 bar spoon St. Elizabeth Allspice Dram
  • 1 oz Pumpkin Maple Puree
  • .25 oz Lemon Juice
  • Cinnamon Sugar
  1. Fill coupe glass with ice and water to chill and set aside.
  2. Combine all liquid ingredients into a shaker. Add ice and shake hard.
  3. Pour out ice and water from chilled coupe glass. Fine strain into the couple glass. Garnish with a pinch of cinnamon sugar.

Copyright 2016 The Southern Weekend. All rights reserved. 

Your search for the perfect fall cocktail stops here. Bar Chef Roderick Groetzinger with Sermet’s Southernterranean Cuisine-Bar in James Island, South Carolina has put a Jamaican twist on classic fall flavors of pumpkin and maple to create a cocktail he calls Fall in Kingston.

I have to be honest: This cocktail takes a bit of work to prepare. Custom ingredients like Roderick’s Pumpkin-Chai Tea Infused Rum and Pumpkin Maple Puree will have to be made ahead of time. But like all great things, a glass of Fall in Kingston is worth the effort. And as an added bonus, you’ll have a bottle of Pumpkin-Chai Tea Infused Rum to do with whatever you (responsibly) please!

So before you can make your own Fall in Kingston, lets start with the custom ingredients:

Pumpkin-Chai Tea Infused Rum

  • 2 Chai Tea tea bags
  • 2 Pumpkin Tea tea bags
  • 1 bottle White Rum
  1. Empty one bottle of white rum into a plastic container.
  2. Add the Pumpkin Tea and Chai Tea tea bags to the white rum.
  3. Let sit for 2 hours, then return infused rum to the bottle.

Pumpkin Maple Puree

  • 1 can Organic Unsweetened Pumpkin
  • Maple Syrup cut 2:1 with water
  • Sea Salt
  1. In a container, mix the can of pumpkin 2:1 with the maple syrup blend. Add sea salt to taste.
  2. Whisk together until smooth.

 

And now, cocktail time:

Fall In Kingston

  • 1.5 oz Pumpkin-Chai Tea Infused Rum
  • .5 oz Orgeat flavoring syrup
  • .5 oz Benedictine
  • 1 bar spoon St. Elizabeth Allspice Dram
  • 1 oz Pumpkin Maple Puree
  • .25 oz Lemon Juice
  • Cinnamon Sugar
  1. Fill coupe glass with ice and water to chill and set aside.
  2. Combine all liquid ingredients into a shaker. Add ice and shake hard.
  3. Pour out ice and water from chilled coupe glass. Fine strain into the couple glass. Garnish with a pinch of cinnamon sugar.

Copyright 2016 The Southern Weekend. All rights reserved. 

READ MORE READ LESS

More Stories