Before Henry Hudson sailed up the Hudson, before Jamestown, and before the Pilgrims landed in Massachusetts, Italian explorer Giovanni da Verrazzano captained one of the earliest voyages up the coast from Cape Fear to Narragansett Bay. The fusion of New World pumpkin, chocolate and applejack is balanced by an assertive Italian amaro, for a cocktail you can be properly thankful for.
- 1 barspoon Divine Chocolate syrup*
- 2 barspoons canned pumpkin puree
- 1 ½ oz applejack
- ¾ oz orgeat
- ½ oz Ramazzotti Amaro
- ½ oz fresh lemon juice
- 2 dashes aromatic bitters
- Pinch of cinnamon
Recipe by Allison Hamlin, Astor Center
Blend chocolate syrup, pumpkin puree in a mixing glass until smooth. Add additional ingredients and stir until well combined. Fill glass with ice and stir until well chilled. Strain into a chilled coupe and garnish with a lemon twist.
*For the chocolate syrup
1 1/2 cups water
3 cups sugar
1 1/2 cups Divine cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
Bring water and sugar to a boil and whisk in cocoa, vanilla and salt. Stir until blended. Store in the refrigerator.