Pumpkin Flip

• 3/4 ounce egg white (about 1)
• 2 ounces bourbon
• 3/4 ounce maple syrup
• 1 bar spoon prepared caramel
• 1 bar spoon pumpkin puree (the canned stuff used for pumpkin pie)
• Ground cinnamon, for garnish
• Grated nutmeg, for garnish
• Dash salt, for garnish
• Orange zest, for garnish

1. Place only the egg white in a shaker with no ice and shake vigorously.
2. This is known as the "dry shake" method; it froths the egg white to give the cocktail more body and better foam.
3. Next, add the bourbon, maple syrup, caramel and pumpkin and shake vigorously with ice.
4. Strain into a chilled coupe.
5. Garnish with cinnamon, nutmeg, a dash of salt and orange zest.

egg white, bourbon, maple syrup, caramel, pumpkin puree, ground cinnamon, nutmeg, salt, orange zest

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/pumpkin-flip.html (may not work)