Oaxacan Lavender and Pumpkin Sour

This isn't your typical pumpkin spiced whatever. My first posted cocktail had to come in with a bang, and there's no better season than spooky season to enjoy this pumpkin cocktail that will make you feel anything but #basic.

I chose Banhez for this cocktail because it's smoky enough to stand up to the baking spices, but mild enough that it allows all the flavors to mesh together. It also has a delightful floral element that compliments the lavender wonderfully.

Oaxacan Lavender & Pumpkin Sour
2 oz mezcal (I used Banhez)
.75 oz lavender pumpkin syrup (recipe below)
.5 oz freshly squeezed lemon juice
  1. Shake for ten seconds
  2. Strain into an old fashioned glass over ice
  3. Garnish with a cinnamon stick (extra points if you toast it)

Lavender - Pumpkin Syrup
200 grams water (about 1 cup)
200 grams light brown sugar (about 1 cup)
100 grams demerara sugar/sugar in the raw
150-200 grams pumpkin puree
1 teaspoon cinnamon powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ginger powder
1/4 teaspoon vanilla extract
a pinch of ground allspice
4 tablespoons dried lavender flowers
  1. Combine all ingredients except lavender flowers in a saucepan and bring to a boil
  2. Stir until sugar is dissolved.
  3. Once sugar dissolves, remove from heat and pour through a fine strainer into a heat proof container.
  4. Add lavender flowers and let sit for ten minutes.
  5. Fine strain again and let cool before use.
This recipe makes about 16 oz of syrup, keeps for two weeks and is incredible in coffee. Omit the lavender if you want, but you're missing out.

Cheers! xoxo