Enrique Sanchez’s iteration of hot buttered rum calls on a pumpkin butter made by simmering pumpkin puree with evaporated milk, agave, spices and unsalted butter. He mixes this with oaky añejo tequila, but only an ounce of it. “Because it’s a warm drink, you really have to keep an eye on how much booze you’re adding,” says Sanchez. “It’s easy to add too much and then you really feel it.”
- 1 ounce añejo tequila
- 1/2 ounce cinnamon cordial, preferably Cannella
- 1/2 ounce agave syrup
- 3 tablespoons pumpkin butter (see Editor's Note)
- hot water, to top
Garnish: cinnamon whipped cream (see Editor's Note), toasted pumpkin seeds
- Combine all ingredients, except for the hot water, in an Irish Coffee mug.
- Fill the mug with hot water and stir until well-incorporated.
- Top with whipped cream and toasted pumpkin seeds.
1 15-ounce can pumpkin puree
1 cup evaporated milk
1/2 cup agave nectar
1/2 cup water
1 cinnamon stick
2 star anise pods
1 cup unsalted butter, melted
Combine all ingredients to a medium-sized pot and bring to a boil over medium heat. Reduce heat to a simmer and cook for 15 minutes, allowing all of the flavors to meld. Carefully pour mixture into a blender and blend until completely smooth. Cool before using. Store at room temperature.
Cinnamon Whipped Cream:
8 ounce heavy cream
1 teaspoon cinnamon
2 teaspoon agave nectar
Combine all ingredients in an iSi canister, charge and shake. If an iSi is not available, shake all ingredients vigorously in a cocktail shaker or Mason jar.