It’s pumpkin season - they’re on window sills and porches, finding their way into pasta dishes and adorning the top of influencer’s lattes. But what about cocktails?
Well known by now - we love cocktails and hate waste so wherever possible we try and make some using leftover items and ingredients that may be destined for the bin. So we have crated a delicious negroni twist so you can put those pumpkins to some good use.
Really easy to make but it’ll require a bit of prep, and to give this negroni it’s autumnal twist we use a homemade pumpkin infused Campari.
This sustainable serve also benches usual negroni mainstay gin to give our spiced rum a run out to create a delightfully sweet sipper.
Full recipe below and enjoy. We like to enjoy ours dressed as a ghost but the bed sheet is optional.
Leftover Pumpkin Infused Campari
50g of Pumpkin to 200ml Campari
Leave in an airtight container overnight in the fridge. Strain and bottle.
30ml Sweet Vermouth
30ml Pumpkin Infused Campari
Stir with ice. Garnish with a pumpkin wedge