Pumpkin Zinger

Move over, PSL. The Pumpkin Zinger is here. 

Today's cocktail will give you that fall flavor fix AND satisfy your java craving – just in time for National Coffee Day. So even if the leaves aren't changing colors where you live, you can get cozy and caffeinated with us. 

Start with a base of cognac and cold brew coffee liqueur, as well as cold brew concentrate. Then shake things up with a pumpkin spice syrup that puts the coffee shop variety to shame (we're looking at you, SB). Finish with chocolate bitters, lemon oil and egg white to get that perfect foam that pulls everything together. 

Don't forget to place three beans on top for health, wealth and happiness.

(Originally published 9/27/24)

Author

The Elevated Craft Team

Category

Cocktails

Ingredients

• 1 oz. Mr. Black Cold Brew Coffee Liqueur
• 1 oz. Cognac 
• 1 oz. Chameleon Black Cold Brew Concentrate
• ½ oz. Savidge Kitchen Pumpkin Spice Syrup
• 2 dashes of Hella Cocktail Co. Mexican Chocolate Bitters
• Lemon (for expressing oil)
• Egg White

Directions

1. Fill your Hybrid Cocktail Shaker two thirds of the way with ice and add liquid ingredients.
2. Use a vegetable peeler to cut a 1-inch thick piece of peel from your lemon. Holding the peel skin side down, pinch it between your thumbs and index fingers so that it curves outward, releasing the oils. Continue twisting over the shaker to add a layer of oil and finish by rubbing the peel around the inside of the shaker for extra flavor.
3. Seal your shaker and shake vigorously for 20-30 seconds
4. Strain into a coupe and garnish with three coffee beans.