2 ozl Nightcap

0.35 oz pumpkin spice syrup - make your own using our recipe below or use Monin

3 dashes Angostura bitters

Garnish: Caramelised pumpkin slice or orange peel with maraschino cherries

350g white sugar

50g brown soft sugar

400g water

200g roast Pumpkin flesh - see below for method

2 cinnamon sticks

2 cloves

Thumbnail size knob of ginger

1 cardamon pod, crushed to expose seeds

Heat water, sugar and pumpkin flesh together in a saucepan, stirring until the sugar dissolves. Take off the heat and use a hand blender at this point to puree the pumpkin. Return pan to the heat, add spices and bring to simmering. Simmer for 5 minutes. Remove from heat and allow to cool to room temperature. Put a tea towel in a sieve and pour syrup through it to remove any unwanted flesh. Stir to help push it through. Store in the fridge.

Cut a pumpkin in half and scrape out the seeds (roast these separately for a delicious snack!). Lightly salt the flesh and place cut side down on a baking tray. Roast in oven for 30-45 minutes or until the flesh pulls easily from the skin, or a knife easily slides into the skin in several places. Use a spoon to scrape the roast pumpkin flesh into a bowl ready for use. 

After scraping out seeds from the raw pumpkin, cut the pumpkin into wedges (like orange wedges with skin on one side) and roast for 20 minutes before sprinkling with sugar and returning to the oven to caramelise.