Halloween-appropriate Sour variation that pairs delicious rums with a very tasty spiced pumpkin syrup The Blackstrap and El Dorado add a nice molasses backbone to pair with the pumpkin syrup while the sherry lends a bit of nuttiness and the lemon keeps things from getting too sweet 1 oz Aged Blended Rum (El Dorado 15 if you’re really in the spirit) .75 oz Amontillado Sherry (less sweet than PX, Oloroso, East India; Hidalgo Napoleon, Lustau Los Arcos both work great .5 oz Spiced Pumpkin Syrup .5 oz Fresh Lemon Juice 1 tsp Blackstrap Rum (super molasses-forward, so a little adds a lot of flavor) Shake with ice, strain into rocks glass with an ice cube or two. No garnish *Note that this recipe makes a TON of syrup/purée, so probably smart to scale down: Combine 15 oz can pure pumpkin purée with an equal volume of simple syrup, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves. Whisk vigorously until combined. Keeps a week or 2 in fridge, much longer in freezer #cocktail-o-ween