A Signature Sour for the Season
With a distinct nip in the air we’re turning our attention to getting cozy indoors. To welcome the new season, we asked our resident mixologist, The Bitter Gringo, to create an exclusive cocktail using MATCH barware.
The Pumpkin Chai Apple Sour embraces the spiced warmth of fall flavors while proving the MATCH coupe’s versatility beyond champagne.
Pumpkin Chai Sour
- 2 oz Bourbon or Apple Brandy
- 1 oz Pumpkin Chai Syrup
- 1 oz Lemon Juice
- ½ oz Aperol
- Shake with ice for 12 seconds — fine strain into a cocktail coupe.
- Remove a peel from an orange. Squeeze the peel above the cocktail to express the oils onto the drink.
- Garnish with candied ginger and the orange peel on a cocktail pick.
Pumpkin Chai Syrup
- 1 cup water
- 1 cup cane sugar
- ½ cup pumpkin puree
- 2 tsp ground cinnamon
- 1 tsp grated nutmeg
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground allspice
- 1 tsp vanilla extract
- 1½ tbsp Chai Tea Leaves (such as Vahdam Masala Chai)
- Toast the spices over medium heat until fragrant.
- Add the water, turn the heat up a bit, and then add the pumpkin. Stir to combine.
- Once simmering, add the sugar and stir to dissolve.
- Add the vanilla extract and chai tea leaves. Remove from heat, cover, and steep for 10 minutes.
- Strain and let it cool before bottling. Keep it in the fridge. This will hold for 10 - 14
days.
