Pumpkin Daiquiri

By: Hannah Lee Leidy
Pumpkin Daiquiri

The classic daiquiri is one of Chasing Sage’s favorite canvasses for creating seasonal drinks. One technique the Charleston restaurant employs when adding different ingredients to a daiquiri-style cocktail is adding a little bit of citric acid to bump up the tartness. This helps to balance the sweetness of the other ingredients. Citric acid occurs naturally in lime juice, and by replacing some of the lime juice with an acidified syrup, they can squeeze in more of the flavor they’re going after – in this case, pumpkin.  A little bit goes a long way, so precise measurements are necessary for this recipe.

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1 cocktail

    Pumpkin Syrup
  • 1 sugar pie pumpkin, or other cooking pumpkin
  • 1 cup sugar
  • 1 vanilla bean
  • 1½ teaspoons citric acid
  • Daiquiri
  • 4 milliliters allspice dram
  • ¼ ounce lime juice
  • ¼ ounce VSOP Rhum Agricole
  • 1½ ounce pumpkin syrup
  • 1½ ounce white rum
  • Cinnamon and nutmeg, to garnish

Make 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.

Make the cocktail

  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.

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Pumpkin Flip

Sweet but balanced, this pumpkin-spiced cocktail calls memories of fall baking with hints of nutmeg, cinnamon, thyme, and ginger.


Toil & Trouble

Toil & trouble comes from Beverage Director, Brandi Carter of Elvie’s in Jackson and features rich chicory liqueur and black sesame scotch.

  • Recipe By
    Chasing Sage in Charleston

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