With the harvest festival of Sukkot right around the corner, we asked our friends at The Gallows in the South End of Boston to create a special holiday pumpkin cocktail just for us, and they kindly obliged (see their homemade High Holiday cocktails here). Bar manager Mo Shanly teaches us how to make the aptly named Harvest Fest, a perfect fall drink that incorporates seasonal pumpkin flavor.
Check out the how-to video below and consider mixing a batch for your al fresco dining later this week!
Reprinted with permission from JewishBoston.com
Tip from Mo: “The Gallows makes its own rye infusion in-house. To make your own at home, you’ll need about two bottles of the base spirit of your choice (my personal favorite is Old Overholt rye whiskey), plus a medium-sized pumpkin. After scooping the seeds from the pumpkin, slice it into small pieces (small enough to fit in a glass vessel of your choice). Let the rye and pumpkin sit in the glass container for 24 hours. Taste the infusion at this point and again every day until it reaches the taste you like best (it might take about four days).”