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Calabaza Nog
Cocktail recipe
1 Cocktail PT2M PT2M cocktail, Bailey\'s Irish Cream, Angostura Bitter, Egg white, Aged Rum, Spiced pumpkin syrup
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Photo source / credit: http://www.bcliquorstores.com
- #1 / 5 in Aged Rum Cocktails
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- #4 / 212 in Bailey's Irish Cream Cocktails
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- #37 / 157 in Angostura Bitter Cocktails
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- #17 / 58 in Egg white Cocktails
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- #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,
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,
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Photo source / credit: http://www.bcliquorstores.com
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- ¾ oz Bailey's Irish CreamBailey's Irish Cream ()
- 1 dash Angostura BitterAngostura Bitter ()
- 1 Egg whiteEgg white ()
- 1 ¾ oz Aged RumAged Rum ()
- ¾ Spiced pumpkin syrupSpiced pumpkin syrup ()
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Source - Amazon
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Source: https://makemeacocktail.com/cocktail/7315/calabaza-nog/
