Calabaza Nog

First you need to make the spiced pumpkin syrup. In a saucepan, add a cup of brown sugar, a cup of water, half a cup of pumpkin purée, and a teaspoon each of nutmeg, ginger, allspice and cinnamon. Over medium heat until slightly thickened. Remove from the heat and place a 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 chilled cocktail glass. Add the bitters and garnish with some freshly shaven nutmeg, then serve.