Pumpkinhead

• 1/2 ounce avua amburana cachaca
• 3/8 ounce cruzan blackstrap rum
• 3/8 ounce appleton estate signature rum
• 1/4 ounce pimento pepper, Hamilton Pimento Dram
• 1/2 ounce lustau palo cortado sherry wine
• 3/4 ounce lemon juice
• 3/4 ounce pepita-cinnamon orgeat syrup, recipe follows
• 1 barspoon pumpkin butter
• 1 dash bittermens xocatl mole bitters

1. Cinnamon Bark Simple Syrup:
2. Equal parts sugar and hot water by weight, infused with 4 crushed cinnamon sticks or bark for 30 minutes while hot, then strained.
3. Pepita-Cinnamon Orgeat:
4. Toast 200 grams of pepitas for 3-4 minutes, then combine with 660 grams of hot water (not boiling) and pulse in high-speed blender until smooth.
5. Strain and re-blend with 600 grams of white granulated sugar, a pinch of xanthan gum, and a pinch of gum Arabic.
6. Combine equal parts by weight with Cinnamon Bark Simple Syrup.
7. Directions:
8. Dry shake all ingredients (except Palo Cortado Sherry), then pour into tiki glass and top with pebble ice, and float sherry on top.
9. Garnish with a carved orange wedge with cherry skewer atop a hand-crafted ice bowl dashed with peychaud's bitters.

cachaca, blackstrap rum, estate signature rum, pimento pepper, cortado sherry wine, lemon juice, syrup, pumpkin butter, bittermens xocatl

Taken from www.food.com/recipe/pumpkinhead-537280 (may not work)