If you guessed that this cocktail was named after “It’s the Great Pumpkin, Charlie Brown,” then bonus points for you. This is another perfect fall cocktail recipe from the PDT Cocktail Book. First the recipe:
- 2 oz Southampton Pumpkin Ale
- 1 oz Rittenhouse Bonded Rye Whiskey
- 1 oz Laird’s Bonded Apple Brandy
- .5 oz Maple Syrup
- 1 Egg
Combine all ingredients in a mixing glass and swirl to decarbonate the beer. Then dry shake, then shake over ice and strain into a fizz or rocks glass, garnish with grated nutmeg.
The original recipe calls for a particular ale and whiskey, I had neither on hand so I substituted WhistlePig Rye, which is another great 100 Proof Rye Whiskey, and a local pumpkin ale from St. Ambroise Brewery. For those of you that cringe at an egg in a cocktail, this would be a great one to help ease you in, you don’t taste the raw egg but it adds that nice froth on top as well as give your cocktail a creamier texture overall.
This is a beautifully balanced cocktail, you get the pumpkiny ale up front, the sweetness of the maple syrup and apple brandy in the middle, and the warm whiskey burn to finish. Plus just getting that creamy egg froth and nutmeg at the beginning of each sip is heavenly. For fall whiskey cocktails, this might just reign supreme.
I would definitely stick to as close to the original ingredients as possible, but likely any pumpkin ale will do, any 100 Proof Rye, but I would probably stick to the Laird’s brandy as it’s really the top of it’s class.
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