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.