My Uncle brought back pumpkin seed oil from his trip to Austria and I absolutely fell in love with it! I wanted to incorporate it into a cocktail. While fat washing was an option, I remembered trying the Oliveto cocktail when it was in one of Steve’s emails. The dryness and slight flavor it imparted to the sour captivated me. So, I decided to make a savory and earthy variation using Mezcal and pumpkin seed oil. It’s an absolutely unique cocktail that starts deceivingly light and develops into a smokey, vegetal, earthy brew that make me feel like I’m drinking a witch’s potion. I decided to have fun with the fanfare and embrace the imagery of a bubbling cauldron and use ingredients I thought could belong to a witch.
Prepare cumin honey syrup
•toast cumin til fragrant and add to a 2:1 honey syrup and simmer for 15 minutes.
•strain syrup into a sterilized jar.
Add all ingredients to a shaker with no ice and dry shake
Add ice and shake again
Double strain cocktail into a chilled coupe or snifter that has been rinsed with absinthe
Garnish with a spray of flamed angostura bitters