Upgrade from a #PSL to a #PSN with the Pumpkin Spice Negroni
Halloween may be over, by the Pumpkin Spice season is still in full swing. With Thanksgiving coming up, the pumpkin spice cravings are going strong. But, let's be honest - who's getting kind of tired of the traditional Pumpkin Spice Latte? Sorry Starbucks, us pumpkin fanatics are in need of something a little less expected.
Have no fear, the ultimate new Autumn cocktail is here - The Pumpkin Spice Negroni! Created by Mia Mastroianni of Bar Rescue and Soho House West Hollywood, the PSN is a festive and delightful concoction that you won't be able to put down after just one sip! It's the perfect marriage of a Negroni and a Pumpkin Spice Latte in one.
Upgrading the #PSL game, this drink has got the kick we all need from Campari, Frangelico and Bulldog Gin, combined with pumpkin puree infused syrup and egg white. Who says capturing the crisp, pumpkin-y flavors of fall need to stop at coffee?
I got the chance to ask Mia a few questions on the inspiration behind her new pumpkin drink that's been all the talk this season, and got the recipe to make at home!
1. What was your inspiration behind the Pumpkin Spice Negroni?
This cocktail was initially inspired by the popular seasonal staple, the Pumpkin Spice Latte. For a variation on a seasonal Negroni, that was the first thing that came to mind! By substituting traditional Sweet Vermouth with Frangelico and adding some pumpkin puree I think this cocktail screams "Autumn!" I felt it was important to use an egg white for texture, which again was a nod to latte foam, and a tiny pumpkin serves as the perfect vessel.
2. Why a PSN over a PSL?
As everyone knows, PSLs are now a near-iconic fall drink. However, I thought a boozy and fun twist on a classic cocktail that highlights the pumpkin spice flavors took the trend to the next level.
3. How and why does the flavor of each liquor in this concoction combine so well to create this perfect fall cocktail?
There was a lot of trial and error as I experimented with variations that would balance the bitterness of Campari with pumpkin spice, all while maintaining the integrity of a Negroni. Ultimately by swapping the Sweet Vermouth with Frangelico, I was able to highlight a bit more of the fall season with Frangelico’s hazelnut flavor. As I mentioned earlier, texture was very important for me with this drink, which is why I also incorporated the egg white.
4. Were there any other liquors you were considering to include in the mix that didn't make the cut? If so, why?
Given that this is a Negroni, I didn't want to veer too far away from what the traditional recipe calls for: Gin, Campari and Sweet Vermouth. I had several variations with Sweet Vermouth and really tried to keep it in there, but it just wasn't necessary. I also played around with some Allspice Dram, but that was a bit overpowering.
Temped? Here's how to make it:
Pumpkin Spice Negroni
Created by Mia Mastroianni, Soho House West Hollywood and Bar Rescue
1 oz Campari
1 oz Bulldog Gin
3/4 oz Frangelico
1/2 oz Pumpkin Puree Infused Syrup
Combine all ingredients and dry shake. Reshake with ice and strain into a small pumpkin (or coupe). Garnish with a light dusting of cinnamon and pumpkin seeds.
Mia has totally upped not only the PSL, but the traditional Negroni game too. Say bye-bye to basic and hello to a new fall cocktail obsession!