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Ingredients (7)

  • 1 egg white
  • 1 tablespoon pumpkin puree
  • 3/4 ounce lemon juice
  • 1/2 ounce cinnamon syrup
  • 1/2 ounce Licor 43
  • 1 1/2 ounces dark rum, like Ron Zacapa
  • fresh nutmeg, for garnish
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Nutritional Information
  • Calories158
  • Fat0.15g
  • Saturated fat0.03g
  • Trans fat0g
  • Carbs12.42g
  • Fiber0.51g
  • Sugar9.81g
  • Protein3.13g
  • Cholesterol0g
  • Sodium46.94mg
  • Nutritional Analysis per serving (1 servings) Powered by

This pumpkin pie inspired cocktail from The Rose Club at The Plaza Hotel is a perfect balance of fresh pumpkin puree, cinnamon, and lemon juice, with rum and Licor 43 for a warm kick. If you can’t or don’t want to use the raw egg white in the drink, you can substitute aquafaba for a similar frothy effect that’s vegan. And while you can purchase ready-made cinnamon syrup, it’s easy to make your own with our Cinnamon Syrup recipe. For more fall goodness, check out all the best of pumpkins on Chowhound.

NOTE: Licor 43 is a Spanish liqueur made from 43 ingredients, including citrus, fruit juices, vanilla, herbs, and spices. If you have trouble finding it, try substituting the Italian liqueur Tuaca.


  1. 1Add egg white, pumpkin puree, lemon juice, cinnamon syrup, Licor 43, and rum to shaker. Shake once without ice.
  2. 2Add handful or scoop of ice to shaker and shake again, vigorously, for about 15 seconds.
  3. 3Strain into coupe glass and grate fresh nutmeg on top to garnish.
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