This week, we’re sharing a recipe for the pumpkin sage julep from Bicicletta. It’s currently available as a limited, off-menu drink at the Peachtree City Italian restaurant.
The home bar recipe includes step-by-step directions for making pumpkin-infused rye, along with dark demerara syrup in advance. Pro tip: give yourself a few days to infuse the rye, starting with a test batch.
Ingredients
Julep
- 2 ounces of pumpkin-infused rye
- 1/2 ounce of dark demerara syrup
- 1/2 ounce of fresh lemon juice
- 2 fresh sage leaves, plus one for a garnish
Pumpkin-infused rye
- 8 ounces of rye whiskey
- 1 cup peeled pumpkin, cut into small cubes
Demerara syrup
- 1/2 cup demerara sugar
- 1/2 cup water
Directions
- Infuse the rye: Roast pumpkin at 400°F until tender and lightly browned, about 25 to 30 minutes.
- Let pumpkin cool completely and place in a clean jar with the rye.
- Cover and refrigerate for 24 hours, testing after 12 hours, until the pumpkin comes through without overwhelming the rye.
- Strain through a fine mesh strainer, then a coffee filter. Label with preparation date and keep refrigerated.
- Making demerara syrup: Combine equal parts demerara sugar and water in a saucepan. Warm gently, stirring until the sugar dissolves. Let cool. Then refrigerate in a labeled, sealed container.
- Make the cocktail: Gently press sage leaves in a shaker to release aroma.
- Add pumpkin rye, lemon juice, and ice. Shake until well chilled, then double-strain into a lowball glass over a large ice cube.
- Slap the garnish sage leaf between your palms to release its aroma before adding to the glass.
