Hunter’s Moon

Photo by Michael Piazza / Styled by Emmet Kelty

Makes 1

1½ ounces New England Distilling gin
¾ ounces Honey Syrup (recipe follows)
¾ ounces Pumpkin Purée (recipe follows)
Freshly grated nutmeg, to taste

Put all ingredients in a glass, add ice, shake and strain. Garnish with nutmeg.

HONEY SYRUP:
1 cup honey
1 cup water
Winter spices of your choice, such as cinnamon stick, clove, or nutmeg—optional

Heat in a pan until fully mixed. Do not boil. If you are using hard spices, toast them before adding water and honey.

PUMPKIN PURÉE:
1 large pumpkin (I prefer the Musquee de Provence variety)
1 stick unsalted butter, cut into chunks
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
1 teaspoon salt

Cut pumpkin into 4-inch chunks, removing the seeds and skin. Roast in oven at 375°F until fork-tender, about 25 minutes. Add butter and spices and purée until smooth, passing through a fine sieve if needed.

This recipe appeared in the Fall 2016 issue.

Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.