Pumpkin Spice Mai Tai

Sichuan peppercorns and star anise spruce up classic pumpkin spice in this tiki cocktail
32 Ratings
Pumpkin Spice Mai Tai
Photo: Michelle Sun/Tasting Table

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 Tai

Recipe 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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