Your Adventure In
Our guide to fun events!
Our guide to the best travel destinations!
The LUV airline gives back!
Star of the Month
Spotlight on one deserving SWA Employee.
Send Letters, or Pictures. The best ones win prizes!
Drink in New York City: Prabu Punch
“Pumpkin drinks almost always focus on the same old baking spices, which lend a boozy, pumpkin-pie note to them. But my favorite pumpkin dishes are Indian curries, so I wanted to utilize those flavors in a fall cocktail. This drink has a beautiful mouthfeel that won’t turn insipid if it sits for a bit, and the aromatic garnishes affect its overall balance, as so much of what you taste is about what you smell. It’s a refreshing cocktail that whiskey lovers really respond to, but it’s also very approachable for those who don’t usually find themselves drinking aged spirits. The name comes from a character in the book. Prabu—a joyful man, loyal and generous, with a famously toothy smile—was the protagonist’s first friend and guide in India.”
Who Joaquín Simó, partner
Where Pouring Ribbons
2 cups raw sugar
2 cups water
5 tablespoons garam masala, whole
15 onces pumpkin puree
2 ounces W.L. Weller Special Reserve bourbon
1 dash Angostura bitters
1/2 ounce orange cordial
(1 part orange juice; 1 part sugar)
1. Make pumpkin syrup: Stir together sugar and water over medium heat until dissolved. Add garam masala, and cook for 10 minutes. Stir in pumpkin puree, remove from heat, and let sit for 2 hours. Strain using a chinois.
2. Combine 3/4 ounce pumpkin syrup with ingredients above. Shake, then strain into a rocks glass with a spherical ice cube. Garnish with a fresh green curry leaf skewered with a star anise pod.
Send This To A Friend Print Page
Find information & resources related to feature stories.
Perspectives from Southwest Airlines Chairman and CEO Gary Kelly. Click Here