Pumpkin Pie Whiskey Sour

A spiced twist on a whisky sour for the Halloween season, built around our Witch’s Kitchen Pumpkin Pie Liqueur and shaken with egg white to a soft, warm foam.

Ingredients (2 serves):

• 120ml Whiskey
• 60ml Witch’s Kitchen Pumpkin Pie Liqueur
• 60ml fresh lemon juice
• 30ml simple syrup
• 2 bar spoons pumpkin purée
• 2 egg whites (or 60ml aquafaba)
• Ice
• Grated nutmeg or star anise to garnish

Preparation Method:

1. Add all ingredients to a shaker and dry shake without ice to build the foam.
2. Add ice and shake again for 10–12 seconds until well chilled.
3. Fine strain evenly into two chilled glasses and dust with spice.