“This cocktail was initially inspired by the popular seasonal staple, the Pumpkin Spice Latte. For a variation on a seasonal negroni, that was the first thing that came to mind! By substituting traditional sweet vermouth with Frangelico and adding some pumpkin puree I think this cocktail screams "Autumn." I felt it was important to use an egg white for texture, which again was a nod to latte foam, and a tiny pumpkin serves as the perfect vessel!” — Mia Mastroianni, Bar Manager at Soho House and star of Bar Rescue.
- 1 Ounce Campari
- 1 Ounce gin, preferably Bulldog Gin
- 3/4 Ounces hazelnut liqueur, preferably Frangelico
- 1/2 Ounce pumpkin purée infused syrup
- Egg white
- Small pumpkin, hollowed out, to serve
- Cinnamon, to garnish
- Pumpkin seeds, to garnish
Combine the Campari, gin, hazelnut liqueur, pumpkin syrup, and egg white in a cocktail shaker, and dry shake. Add ice to the shaker, shake for 30 seconds, and strain into a small pumpkin (or coupe). Garnish with a light dusting of cinnamon and pumpkin seeds.