Pumpkin Flip

I made a new cocktail with my drinking buddy, DIY Cocktails. This one uses up leftover Halloween pumpkin, so we called it the Pumpkin Flip.
A flip is a drink made with raw egg whites. You shake the egg white and it makes a foam on the top of the drink that lightens everything and doesn’t taste at all like egg. Some people worry about using raw egg whites because of salmonella. If so, you can get pasteurized egg whites at the grocery store.
Either way, you should try this recipe because this drink is a winner. In addition to pumpkin, it uses bourbon and this amazing thing I discovered called allspice liqueur. We used St. Elizabeth Allspice Dram, but you can make your own allspice liqueur, if you prefer. This stuff tastes awesome, and is especially useful this time of year.

Pumpkin Flip

(Makes one cocktail)

    1 1/2 oz bourbon
    1/2 oz allspice liqueur
    1/2 oz simple syrup
    2 Tbs pureed pumpkin (we used canned pumpkin, but you can use homemade as well)
    1/4 oz lemon
    1 egg white


Combine bourbon, allspice liqueur, pumpkin, simple syrup, and lemon in a cocktail shaker. Stir to dissolve the pumpkin.
Separate the egg white from the yolk. Save the yolk for another dish and add the egg white to the drink.
Shut the cocktail shaker and shake for at least 1 minute. It’s a good idea to set a timer for this, since a minute feels longer than you think.
Remove the lid of the cocktail shaker–be careful not to spill. Your drink now has a foam.
Now we have to chill the drink. Add some ice. Close the cocktail shaker and shake again for at least another minute. Time yourself. The cocktail shaker will get frost on the outside, so you may want to wrap it in a dish towel before shaking.
Again, carefully remove the lid of the cocktail shaker. Strain the drink into a cocktail glass. Add a drop or two of bitters on top. Enjoy!

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