Pumpkin Spiced Passion

• 10 cl pumpkin puree (with Pumpkin Spice spices)
• 5cl Angostura rum
• 5cl orange juice
• 1.5 cl cane sugar

The drink is topped with a coconut-passion fruit foam.

For the contents of a cream siphon (one iSi nitrogen capsule) you need

• 500 ml coconut milk
• 500 ml passion fruit juice
• 10 cl foamer (egg white substitute)
• 1 piece of iSi capsule

The preparation:

• In a shaker, combine the pumpkin puree, Angostura rum, orange juice and cane sugar
• Shake well to combine the flavours perfectly
• Strain into a glass over ice and top with the coconut-passion fruit topping
• Add a touch of Pumpkin Spice powder for decoration

Our secrets:

Pumpkin puree:

Oven-caramelised organic Hokkaido pumpkin is blended with freshly ground spices to make a fine puree, following the American Pumpkin Pie recipe.

The right rum:

For the spirit, we chose Angostura rum, aged in bourbon barrels, which complements the drink with its subtle vanilla and fruit flavours.

Witcher's Heart

The ingredients:

• 4 cl Curacao
• 4 cl vodka (we use the authentic Crystal Head Vodka here)
• 8 cl cranberry juice
• 2 cl lemon juice
• 2 cl grenadine syrup

Preparation:

• Pour 4 cl curacao and 4 cl vodka from the skull bottle into a shaker.
• Add 8 cl blood red cranberry juice
• 2 cl lemon juice to lighten the darkness.
• Add 2 cl grenadine syrup, reminiscent of the pulsing of a heart
• Shake the ingredients vigorously as if summoning the spirits of the night
• Strain the potion into a tumbler to reveal the secret lurking inside
• Garnish the dark elixir with a Moschino cherry that rests on the cocktail like a dark gemstone