The Fall Cocktail You Need – Fall in Kingston

This pumpkin-themed cocktail is perfect for fall.

Your search for the perfect fall cocktail stops here. Bar Chef Roderick Groetzinger with Sermet’s Southernterranean Cuisine-Bar in James Island, South Carolina has put a Jamaican twist on classic fall flavors of pumpkin and maple to create a cocktail he calls Fall in Kingston.

I have to be honest: This cocktail takes a bit of work to prepare. Custom ingredients like Roderick’s Pumpkin-Chai Tea Infused Rum and Pumpkin Maple Puree will have to be made ahead of time. But like all great things, a glass of Fall in Kingston is worth the effort. And as an added bonus, you’ll have a bottle of Pumpkin-Chai Tea Infused Rum to do with whatever you (responsibly) please!

So before you can make your own Fall in Kingston, lets start with the custom ingredients:

Pumpkin-Chai Tea Infused Rum

INGREDIENTS

2 Chai Tea tea bags

2 Pumpkin Tea tea bags

1 bottle White Rum

DIRECTIONS

Empty one bottle of white rum into a plastic container. Add the Pumpkin Tea and Chai Tea tea bags to the white rum. Let sit for 2 hours, then return infused rum to the bottle.


Pumpkin Maple Puree

INGREDIENTS

1 can Organic Unsweetened Pumpkin

Maple Syrup cut 2:1 with water

Sea Salt

DIRECTIONS

In a container, mix the can of pumpkin 2:1 with the maple syrup blend. Add sea salt to taste. Whisk together until smooth.


And now, cocktail time:

Fall In Kingston

INGREDIENTS

1.5 oz Pumpkin-Chai Tea Infused Rum

.5 oz Orgeat flavoring syrup

.5 oz Benedictine

1 bar spoon St. Elizabeth Allspice Dram

1 oz Pumpkin Maple Puree

.25 oz Lemon Juice

Cinnamon Sugar

DIRECTIONS

Fill coupe glass with ice and water to chill and set aside. Combine all liquid ingredients into a shaker. Add ice and shake hard. Pour out ice and water from chilled coupe glass. Fine strain into the couple glass. Garnish with a pinch of cinnamon sugar.

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Related Topic: Here’s a great recipe for another fall drink: the Autumn Joy.

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