Hunter's Moon

HUNTER’S MOON
PHOTO BY MICHAEL PIAZZA/STYLED BY EMMET KELTY

1½ ounces New England Distilling gin

¾ ounces Honey Syrup (recipe follows)

¾ ounces Pumpkin Purée (recipe follows)

Freshly grated nutmeg, to taste

Put all ingredients in a glass, add ice, shake and strain. Garnish with nutmeg.

HONEY SYRUP:

1 cup honey

1 cup water

Winter spices of your choice, such as cinnamon stick, clove, or nutmeg—optional

Heat in a pan until fully mixed. Do not boil. If you are using hard spices, toast them before adding water and honey.

PUMPKIN PURÉE:

1 large pumpkin (I prefer the Musquee de Provence variety)

1 stick unsalted butter, cut into chunks

1 tablespoon ground nutmeg

1 tablespoon ground cinnamon

1 teaspoon salt

Cut pumpkin into 4-inch chunks, removing the seeds and skin. Roast in oven at 375°F until fork-tender, about 25 minutes. Add butter and spices and purée until smooth, passing through a fine sieve if needed.

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