Pumpkin carving this Halloween? Here’s our favourite way to stop wasting the leftovers and get you a little wasted in the process!
Ingredients:
50ml tequila or mezcal
25ml Cointreau (or other orange liqueur)
2 tablespoons pumpkin purée (see instructions below)
25ml lime juice (juice of about 1 lime)
1 tablespoon WilderBee original hot honey
1 pinch of cinnamon (optional)
Ice
Salt and chilli powder for rimming the glass
Instructions:
1) Rim the glass: Mix salt and chilli powder on a plate. Rub a lime wedge around the rim of the glass and dip it into the chilli salt.
2) Shake the cocktail: In a shaker, combine tequila/mezcal, Cointreau, pumpkin purée, lime juice, hot honey, and a pinch of cinnamon. Add ice and shake well.
4) Serve: Strain into the prepared glass over ice.
How to Make Pumpkin Purée:
After carving, using the leftover pumpkin (minus the seeds), roast at 200°C (180°C fan) for 25-30 minutes, or until soft.
Scoop the roasted flesh into a blender and blend until smooth.
