From: Bartender Brent Poole, South Water Kitchen, Chicago.
1 oz. pumpkin-brown sugar syrup (recipe follows)
1 oz. half-and-half
3 oz. spiced apple cider
Pumpkin-Brown Sugar Syrup:
½ cup pumpkin puree
½ cup brown sugar
½ cup water
dash of cinnamon
dash of nutmeg
For pumpkin-brown sugar syrup: Stir puree, sugar and water together in a pan. Bring to a simmer. Once liquid thickens, stir while adding cinnamon and nutmeg. Let cool before using.
For pumpkin pie cider: Shake all ingredients and strain over ice into tall Collins glass.