*Cinnamon Syrup:

  • ½ cup water
  • ½ cup sugar
  • 1 3-inch cinnamon stick


For the cocktail: In a shaker filled halfway with ice, add pumpkin puree, bourbon, maple syrup, cinnamon simple syrup, liqueur, and bitters. Shake well and strain into two glasses over ice. Garnish each with an orange peel and maraschino cherry. Serves 2.

For the cinnamon syrup: Add water, sugar, and cinnamon stick to a small saucepan. Bring to a boil over medium heat, stirring occasionally. Once it has reached a boil, turn off heat and let the syrup cool to room temperature. Remove cinnamon stick from cooled syrup and transfer to a container. Refrigerate until use or up to 3 weeks.

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