Pumpkinhead

1. 1

   Cinnamon Bark Simple Syrup:

2. 2

   Equal parts sugar and hot water by weight, infused with 4 crushed cinnamon sticks or bark for 30 minutes while hot, then strained.

3. 3

   Pepita-Cinnamon Orgeat:

4. 4

   Toast 200 grams of pepitas for 3-4 minutes, then combine with 660 grams of hot water (not boiling) and pulse in high-speed blender until smooth.

5. 5

   Strain and re-blend with 600 grams of white granulated sugar, a pinch of xanthan gum, and a pinch of gum Arabic.

6. 6

   Combine equal parts by weight with Cinnamon Bark Simple Syrup.

7. 7

   Directions:

8. 8

   Dry shake all ingredients (except Palo Cortado Sherry), then pour into tiki glass and top with pebble ice, and float sherry on top.

9. 9

   Garnish with a carved orange wedge with cherry skewer atop a hand-crafted ice bowl dashed with peychaud's bitters.

No additional tips available.