Halloween wouldn't be complete without some sort of pumpkin-based cocktail, and this one from Bread Street Kitchen's head barman Paul Hogg is devilishly delicious. Check out the recipe below. 

Ingredients

  • 20ml fresh lemon juice
  • 8 mint leaves
  • 25ml homemade pumpkin syrup (see below)
  • 40ml Monkey Shoulder whisky 
  • 1 small pumpkin

Pumpkin syrup

  • 400g pumpkin pulp (taken from the hollowed out pumpkin)
  • 60g granulated Sugar
  • 2 tablespoons brown sugar
  • 1/2 tablespoon cinnamon
  • 1 tablespoon five spice
  • 1 pinch nutmeg
  • 250ml water

Method

  1. Hollow out the pumpkin so you are left with a shell.
  2. Use the pumpkin pulp to make the syrup. Add all the ingredients to a saucepan over a low heat and whisk together until smooth. 
  3. Simmer for about 20 minutes, stirring occasionally. 
  4. Remove from heat, drain the liquid through a sieve into a jar to get rid of the stringy pulp and seeds.
  5. Combine the lemon juice, mint, pumpkin syrup and the whisky in a shaker or a jug.
  6. Add crushed ice and stir a couple of times. Pour into the pumpkin. 
  7. Garnish with a large mint sprig and straw. 

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