Things are always hotter down south, so it only makes sense that a fall elixir from Rio would be as enticing as the barely-there bikini. This autumn, enjoy mixologist Tim Cooper’s Brazilian Pumpkin Frappe, a creamy, seasonal cocktail blended with rich maple syrup, real pumpkin pie mix, Brazilian cachaca, and Jamaican rum. Too many of these may lead to the dreaded hangover, yet it’s so downright heavenly that you won’t care.
Can’t get enough of Pumpkin drinks? Then don’t forget to try the Smash Pumpkin, Pumpkin Spice Margarita, and all of our other classic favorites!
Brazilian Pumpkin Frappe Cocktail Recipe
Ingredients
1 ½ oz. Cachaca (We used Cabana Cachaca)
½ oz. Jamaican rum
1 Whole egg
½ oz. Half and Half
½ oz. Maple syrup
2 Dashes of aromatic bitters (We used Fee’s Aromatic Bitters)
1 tsp. Pumpkin pie mix
Cinnamon
Nutmeg
Preparation
Add all ingredients in a cocktail shaker. Shake once without ice and once with. Strain into a cocktail glass. Top with cinnamon and nutmeg.
