Sam Hain

Made with Cognac, apple brandy, pumpkin syrup, and bitters, this cocktail is no pumpkin spice latte—but it does offer a stiffer, naughtier taste of fall.

Nov 18 2015, 4:00pm

Foto von Sydney Kramer

Servings: 1

Prep: 1 minute

Total: 1 minute


for the pumpkin syrup:

4 cups water

2 cups 1" cubed pumpkin

.25 oz cinnamon

1 teaspoon whole allspice

1/2 teaspoon salt

Demerara sugar

for the Sam Hain:

1 oz. Lairds Bottled in Bond

1 oz. Pierre Ferrand Ambre

.25 oz. pumpkin syrup

1 dash Fee's aromatic bitters

1 dash Jerry Thomas bitters


1. For the pumpkin dyrup, add all ingredients to a large pot. Bring to a slow boil for approximately 15 minutes, then a hard boil for three to five minutes. Make sure pumpkin is thoroughly cooked. Texture should be soft and a little mushy. Strain. Match remaining liquid with equal volume of Demarara sugar. Heat and mix well.

2. For the cocktail, add all ingredients to a cocktail shaker and stir. Strain over ice in a rocks glass. Garnish with a flamed orange twist.