Calabaza Nog

Cocktail recipe

1 Cocktail PT2M PT2M Calabaza Nog cocktail

Added on 13th Dec 2012

Rate me

Rating: 4.38 / 5

4.38 stars based on 3 votes with 0 being the worst and 5 being the best

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

#1 / 5 in Aged Rum Cocktails
|
see all...
#4 / 210 in Bailey's Irish Cream Cocktails
|
#37 / 152 in Angostura Bitter Cocktails
|
#17 / 52 in Egg white Cocktails
|
#2 / 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 cupe of water
½ cup of pumpkin puree
1 tbsp each of nutmeg, ginger, allspice, cinnamon
Over meadium 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,