The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Pumpkin Daiquiri


Pumpkin Syrup

1 sugar pie pumpkin, or other cooking pumpkin


1 vanilla bean

Citric acid


4 milliliters allspice dram

1/4 ounce lime juice

1/4 ounce VSOP Rhum Agricole

1 1/2 ounce pumpkin syrup

1 1/2 ounce white rum

Cinnamon and nutmeg, to garnish


For the pumpkin syrup

  1. Wash pumpkins, no need to peel them.  Remove seeds and pulp and cut into pieces.
  2. Using a juice machine, juice the pumpkin pieces.
  3. Weigh the juice and add half that much sugar by weight.
  4. Add vanilla bean, split and scraped.
  5. Simmer for 30 minutes on low to medium heat, juice should reduce slightly.
  6. Cool and strain. Once cooled, add 1.5 grams citric acid for every 100 grams of pumpkin syrup and stir to combine.


  1. Add all ingredients to a cocktail shaker tin with ice, and shake until the outside of the tin is very cold.
  2. Fine strain into a chilled coupe glass, and garnish with the grated cinnamon and nutmeg.