As relief from the recent spate of dicey Baker drinks, I thought I’d post this Thanksgiving-themed cocktail that I came up with the other night. Honestly, I think I knocked it out of the park on the first try with this one. (Not to brag or anything.) There’s maybe a bit too much maple flavor, but otherwise I wouldn’t change a thing.
The pumpkin inevitably gives the drink a bit of grittiness at first. Once the drink settles out a bit in the glass, though, the grittiness is replaced with a nice, thick body that owes as much to the pumpkin as the egg white.
I named the drink “Wampanoag” after the Native American confederacy of tribes, which hosted the 1621 harvest feast that inspired Thanksgiving.
- 1 1/2 oz cognac (Park VSOP)
- 1/2 oz Grade B maple syrup
- 1/4 oz demerara rum (Lemon Hart 80)
- 1/4 oz lemon juice
- 1 tbsp canned pumpkin
- 1 tsp allspice dram (St. Elizabeth)
- 1 cardamom pod
- Egg white
Combine all ingredients except the egg white. Use a bar spoon to lightly crack the cardamom pod, then stir the ingredients to break up the pumpkin. Add the egg white and shake without ice, then add ice and shake until chilled. Double-strain into a coupe glass. Squeeze a swath of lemon peel over the drink, then drop it in.
Wampanoag Cocktail: ★★★★★