Pumpkin Buttered Tequila

Enrique Sanchez, Arguello | San Francisco

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.”


Serving: 1

  • 1 ounce añejo tequila
  • 1 ounce añejo tequila
  • 1/2 ounce cinnamon cordial, preferably Cannella
  • 1/2 ounce cinnamon cordial, preferably Cannella
  • 1/2 ounce agave syrup
  • 1/2 ounce agave syrup
  • 3 tablespoons pumpkin butter (see Editor's Note)
  • 3 tablespoons pumpkin butter (see Editor's Note)
  • hot water, to top
  • hot water, to top

Garnish: cinnamon whipped cream (see Editor's Note), toasted pumpkin seeds

  1. Combine all ingredients, except for the hot water, in an Irish Coffee mug.
  2. Fill the mug with hot water and stir until well-incorporated.
  3. Top with whipped cream and toasted pumpkin seeds.
Editor's Note

Pumpkin Butter:
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
6 cloves
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.