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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.
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