Pumpkin SNAP Nog

It is that time of year again for heavy drinking and suggestive outfits.  So time to break out the pumpkin drinks and this year’s cocktail it is a pumpkin nog, yup that is right pumpkin nog.

Art in the Age makes two spirits that I love to play with this time of year Root and {ginger} SNAP and this time I found a reason to use {ginger} SNAP.  Now this is not just a pour, pour, shake and strain cocktail… this one needs a little prep time.  It is so worth it, so think a day or two ahead then you can enjoy. What is the prep time for vanilla simple syrup and spiced simple syrup and they are needed to make this cocktail.

Pumpkin {ginger} SNAP Nog

2 oz. Art in the Age {ginger} SNAP
5 dashes of chocolate bitters
1 oz. Vanilla spiced simple syrup (1 part Vanilla syrup 2 parts Spiced syrup)
1 oz. Heavy whipping cream
1 Heaping teaspoon of pumpkin butter
1 whole egg
Grated nutmeg garnish
Crack a whole egg into a Boston glass add the vanilla spiced simple syrup, pumpkin butter and heavy whipping cream and do a dry shake for about 15 to 30 seconds. Then add ice and pour the Art in the Age {snap} in the Boston glass shake again to combine and chill and the strain into a cocktail coupe glass and grate the fresh nutmeg on top and enjoy.

Vanilla Syrup

1 whole vanilla bean
1 cup of sugar
1 ¼ water
Place the vanilla bean in the sugar and let it infuse for 12 hours to 24 hours. Then put a 1 ¼ of water in a sauce pan and bring it up to a simmer, then remove the vanilla bean and add the sugar to the water. Stir the combination until the sugar is dissolved; chill before using.

Spiced Syrup

1 Nutmeg
1 cinnamon stick
3 cloves
5 all spice
1 cup of sugar
1 ¼ water
Crack a whole nutmeg, then place it and add the cloves, cinnamon sticks, all spice into the cup of sugar. Allow it to infuse the sugar for 12 hours to 24 hours then remove the nutmeg, cinnamon stick etc. Bring the water up to a simmer and add the infused sugar. Then let it cool for use with the vanilla syrup.


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Anya Taylor-Joy

Anya Taylor-Joy

Thursday, 01 June 2017


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