The Pumpkin In the Rye

Makes a few drinks

This sweet and spicy cocktail is not for the meak and meager, bold flavors with a hint of sweetness showcases the hip comeback of ryes.  Unlike bourbon sweet disposition and scotch’s smoky temperament, rye is all about being bold and spicy, this drink is perfect for a crisp fall evening amongst friends, a bit extra special with a few steps, but well worth it!


½ cup fresh pumpkin or butternut squash, chopped fine
½  cup turbinado sugar
1 cup Newcastle brown ale or similar style beer
¼ cup sage leaves
Rittenhouse 100 Rye
Lemon juice
Angostura bitters
Maple Syrup
Sage leaves with about 2-3 inches of stem


In a sauce pan combine the pumpkin, sugar, beer and sage and bring to a boil, stirring well.  Reduce the heat to a simmer and let simmer for about 8 minutes.  Take off the heat and allow to cool completely.  Strain and set syrup aside.  In an old fashioned style glass filled with ice place about 1 ½ ounces of rye, 1 ounce of the pumpkin syrup and ¼ ounce of lemon juice and a dash of bitters, stir well.  Dip the stems of the sage leaves in maple syrup and place stem side down, in the glass for garnish.  The potent scent of the sage is the first magic to the drink!