Recipes > Yelena Anter > Pumpkin is the Spice of Latte Cocktail
Pumpkin is the Spice of Latte Cocktail
Calendula
Calendula
Edible Flower Calendula are known for their rosette arrangement of yellow and orange petals that reach out from slim stems in a stunning circular pattern. Silky petals have multi-layered rows that create visual appeal both full bloom or deconstructed. Their striking colors hold a focal point for pasta, pizza and paella and has earned them the name ‘poor man’s saffron’. Their bitter nuance lends complexity and balance to sweet dishes.
Pumpkin is the Spice of Latte Cocktail
Ingredients
- 2 oz Coffee Rum
- 1/2 oz Averna Amaro
- 1/4 oz St. Elizabeth Allspice Dram
- 1 oz Calendula and Turmeric Cordial*
- 3/4 oz Canned Pumpkin Purée
- 2 dashes Orange Bitters
Rim:
- Mini Fruit Crystals® Pumpkin Spice
Garnish:
- Brown Sugar & Vanilla Whipped Cream
- Edible Flowers Calendula
- Vanilla Bean
Method:
Combine all ingredients in a cocktail shaker with ice. Shake vigorously to chill and dilute. Double-strain into a cocktail glass over crushed ice.
Garnish with whipped cream, calendula flower and vanilla bean.
Calendula and Turmeric Cordial:
Ingredients:
- 3 inch piece of fresh turmeric, washed, peeled, thinly sliced
- 5 -6 Calendula Flowers
- 3-4 Cardamom Pods
- 1/8 cup Apple Cider Vinegar
- 1/2 cup Honey
- Pinch of salt
- 1 cup boiling water
Method:
Combine all of the ingredients. Allow to infuse for at least an hour.
Strain and store in the fridge.