Gaby Mlynarczyk, the beverage director and general manager at Birch in L.A., blends her love of Chinese five-spice with classic pumpkin spice mix for her absinthe-spiked version of a mai tai.
The result is a warming, slightly spicy and licorice-sweet drink that makes you feel like you're wearing a big fuzzy sweater, thanks to the addition of mouth-numbing Sichuan peppercorns.
To learn more, read "The Great Pumpkin Spice."
Pumpkin Spice Mai TaiRecipe adapted from Gaby Mlynarczyk, Birch, Los Angeles
Yield: 1 cocktail
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
For the Pumpkin Spice Mix:
4 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground dried Sichuan pepper
½ teaspoon ground star anise
For the Cocktail:
1½ ounces white rum (such as Cruzan)
1 ounce fresh-squeezed lime juice
¾ ounce Pierre Ferrand dry orange curaçao
½ ounce orgeat syrup
¼ ounce absinthe or Herbsaint
½ teaspoon pumpkin spice (above), plus extra pinch for garnish
Mint sprig, for garnish
1. Make the pumpkin spice mix: In a small container, combine all of the ingredients.
2. Make the cocktail: In a cocktail shaker, combine all of the ingredients and fill with ice. Shake until chilled and fine-strain into a crushed-ice-filled double old-fashioned glass. Sprinkle a pinch of pumpkin spice on top, garnish with a mint sprig and serve.
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