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Calabaza Nog

Cocktail recipe

1 Cocktail PT2M PT2M Make me a cocktail cocktail, Bailey\'s Irish Cream, Angostura Bitter, Egg white, Aged Rum, Spiced pumpkin syrup Calabaza Nog cocktail

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Photo source / credit: http://www.bcliquorstores.com

#1 / 6 in Aged Rum Cocktails
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#187 / 214 in Bailey's Irish Cream Cocktails
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#77 / 166 in Angostura Bitter Cocktails
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#24 / 60 in Egg white Cocktails
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#1 / 2 in Spiced pumpkin syrup Cocktails

This recipe was first seen in 'Taste Magazine', published by BC Liquors.

Glass

Cocktail glass

5 Ingredients

¾ oz Bailey's Irish Cream¾ oz Bailey's Irish Cream2.25 cl Bailey's Irish Cream22.5 ml Bailey's Irish Cream¾ oz Bailey's Irish Cream0.75 oz Bailey's Irish Cream
1 dash Angostura Bitter1 dash Angostura Bitter1 cl Angostura Bitter1 ml Angostura Bitter1 dash Angostura Bitter1 oz Angostura Bitter
1 Egg white1 Egg white1 Egg white1 Egg white1 Egg white1 Egg white
1 ¾ oz Aged Rum1 ¾ oz Aged Rum5.25 cl Aged Rum52.5 ml Aged Rum1 ¾ oz Aged Rum1.75 oz Aged Rum
¾ Spiced pumpkin syrup¾ Spiced pumpkin syrup¾ Spiced pumpkin syrup¾ Spiced pumpkin syrup¾ Spiced pumpkin syrup¾ Spiced pumpkin syrup

Method

First you'll probably need to make the spiced pumpkin syrup:
Combine:
1 cup of brown sugar
1 cup of water
½ cup of pumpkin puree
1 tbsp each of nutmeg, ginger, allspice, cinnamon
Over medium heat until slightly thickened. Remove from the heat and place 1 vanilla pod into the syrup and chill overnight. Strain through a cheesecloth and store in a covered container, in a fridge, for up to one week.
Once the pumpkin syrup is ready, add all the ingredients except the bitters into a cocktail shaker with ice. Double shake before double straining into a cocktail glass. Add the bitters and garnish with some freshly shaven nutmeg,