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Dylan Riches of Published on Main has the perfect summer cocktail to toast to longer days and hotter rays.
Don’t let the pumpkin fool you: this fresh cocktail from Dylan Riches of Published on Main, our 2023 Bartender of the Year, is perfect for toasting the longer days of the season. The celestial, orange-toned elixir expertly combines that rich, earthy pumpkin with fiery tequila and pisco, evoking memories of starry summer nights. A touch of saffron and cayenne syrup tantalizes as it warms, akin to the cozy glow of a beach bonfire. Cheers to full moons and fuller glasses.
Did you know? Depending on who you ask, Barsol pisco may be regarded as the original Peruvian pisco. This unique and single- varietal drink is made using only the Quebranta grape, which is one of the eight official grape varieties that make it genuine Peruvian pisco.
Here’s how to make this sparkling summer sipper:
Serves 1
½ oz Don Julio Blanco tequila
½ oz Barsol Quebranta pisco
½ oz lemon juice
½ oz saffron syrup (recipe below)
1 oz pumpkin puree
½ oz sparkling wine (to top)
METHOD
Combine all ingredients except for the sparkling wine into a shaker tin with ice. Shake vigorously. Double strain into a cognac or tulip glass. Top with sparkling wine.
600 g white sugar
600 ml water
½ tsp vanilla extract
600 mg cayenne powder
500 mg saffron
Add all ingredients to a saucepan and bring to a boil, stirring regularly. Remove from heat and let sit for 20 minutes. Strain through a cheesecloth or fine strainer. Keep refrigerated for up to two weeks. Makes about 2 cups.
