Halloween cocktail stars ‘kalabasa’
Pumpkins have been a universal Halloween icon with a history. While carving squash is not much of a Filipino tradition, beverage specialist Angelica Gonzales believes this spooky season is the opportune time to turn the spotlight on our very own humble kalabasa.
The expert introduces Pumpkin Grazier, an original fusion of whiskey and homemade pumpkin pineapple spiced syrup, with a blend of lemon juice and egg whites.
For Gonzales, currently assistant outlet manager of Madison Lounge and Bar in Hilton Manila, integrating locally sourced kalabasa not only elevates the flavor profile, but likewise supports the farmers in the country.
“The subtle natural sweetness derived from the pumpkin spiced syrup harmonizes beautifully with the vibrant notes of pineapple, creating a delightful symphony of flavors,” she explained.
To further elevate the experience, the De La Salle-College of Saint Benilde School of Hotel, Restaurant and Institution Management professor recommended adding a dash of pumpkin pineapple spiced powder plus a garnish of dehydrated pineapple.
Pumpkin Grazier
- 45 ml whiskey
- 30 ml homemade pumpkin pineapple spiced syrup
- 30 ml lemon
- 1 pc egg white
Garnish: Pumpkin pineapple spiced powder and dehydrated pineapple for garnish
For the homemade pumpkin spiced syrup:
- 160 g fresh kalabasa
- 5 g allspice
- 200 g sugar
- 200 g water
- 2 pcs star anise
- 1 pc cinnamon stick
For the homemade pumpkin spiced syrup:
- Peel and grate the fresh kalabasa.
- Boil the water.
- Add the grated squash, spices and sugar.
- Ensure all ingredients are blended.
- Set aside and strain.
For the Pumpkin Grazier:
- Chill the rock glass, then add the pumpkin spice powder.
- In a cocktail shaker, add all the ingredients and shake vigorously.
- After shaking, double strain.
- Top with garnish and enjoy.
