Yes, You Need This Pumpkin Spice Cocktail In Your Life

Autumn & Eve Pumpkin Spice cocktail
Prep Time
Cook Time
1h 30 min
1 cocktail

The idea of pumpkin spice is funny – bartender friends of mine all over the world have strong feelings for and against pumpkin spice. I suppose my feeling on the matter is that orange coloring and spice doesn’t cut it, but if you do something truly special with pumpkins or squash, you’ve earned the right to jump on the annual media bandwagon. So that’s where we’re going. This cocktail tries to channel happy Halloween memories spent trick-or-treating as well. I choose to make, serve, and drink it while in full makeup, dressed as a zombie from Candyland (I’m not sure zombies were in that game, but let’s reinvent it), and I suggest you do the same. There just better be actual pumpkin in your pumpkin spice—and did I mention that this piña colada riff uses gin instead of rum? Fun.

Related: Perfect Pumpkin Desserts to Make Your Fall Menu Sweeter

Excerpted from A Bartender’s Guide to the World: Cocktails and Stories from 75 Places by Lauren Mote and James O. Fraioli. Copyright © 2022 Lauren Mote and James O. Fraioli. Cover and book design by Terri Nimmo. Cover and book photography by Jonathan Chovancek. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved



Tula Gingerbread Syrup

g brown sugar
g raw sugar
g gum arabic powder
pinch kosher salt
oz filtered water
oz fresh ginger juice (from a 2-inch piece ginger)
whole cloves, smashed
green cardamom pods, smashed
cinnamon stick, smashed
g allspice berries, smashed


oz gin
oz fino sherry
oz fresh pineapple juice
oz Tula Gingerbread Syrup
oz fresh lime juice
scoop Pumpkin Spice Ice Cream
dashes chocolate bitters (like Bittered Sling Malagasy Chocolate)
Grated cinnamon, to garnish


Step 1

For the Tula Gingerbread Syrup, using an immersion circulator, bring a pot of water to 195°F (or use a stem thermometer to hold the temperature on medium-high heat). In a bowl, whisk together the sugar, honey, gum arabic, salt, water, and ginger juice until the sugars are dissolved. Add the cloves, cardamom, cinnamon, and allspice to a heatproof food-safe bag and top with the sugar water. Remove the air from the bag, seal, and clip it to the side of the pot, ensuring that the mixture is underwater. Cook for 1½ hours. Transfer the bag to an ice bath and let cool. Strain the liquid into a sanitized bottle, label with the date, and store in the fridge for up to 10 days.

Step 2

For the cocktail, to a shaker filled with cubed ice, add the gin, sherry, pineapple juice, syrup, lime juice, ice cream, and bitters. Using some force, shake hard for 5 seconds. Using a Hawthorne strainer, strain into a short, thin highball glass. Garnish with cinnamon.

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