Charente Hessian

• 10 ounces pumpkin puree
• 4 tablespoons light brown sugar
• 4 tablespoons granulated sugar
• 2 1/2 ounces apple juice
• 1 ounce Amaro
• 1 ounce fresh lemon juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 12 ounces VS Cognac
• 3 ounces dry orange Curacao
• 1 1/2 ounces St. Elizabeth allspice dram
• 6 to 8 cinnamon sticks, for garnish

1. In a food processor, puree the pumpkin butter ingredients.
2. Transfer to a large heatproof bowl; stir in 24 ounces hot water and the Cognac, Curacao and allspice dram.
3. Ladle into warmed mugs; garnish with cinnamon sticks.

pumpkin puree, light brown sugar, granulated sugar, apple juice, amaro, lemon juice, cinnamon, ground allspice, ground cloves, cognac, orange curacao, cinnamon

Taken from www.foodandwine.com/recipes/charente-hessian-cocktails-2013 (may not work)