Bewildered Pumpkin Sour

Ingredients:

    •    2 oz Bewilder Be Wilder Whiskey

    •    ¾ oz real maple syrup (simple syrup or honey simple works well here too!)

    •    1 oz lemon juice (or juice to taste)

    •    1 egg white

    •    1 tbsp of pumpkin purée

    •    2 dashes Angostura bitters

    •    Ice

    •    Optional: cinnamon-sugar rim

Instructions:

    1.    Build in shaker — combine Bewilder Be Wilder whiskey, maple syrup, lemon juice, pumpkin purée, egg white, and Angostura bitters into the shaker.

    2.    Shake it up – Dry shake (without ice) vigorously for about 15 seconds to create foam.

    3.    Strain & serve – Double strain into a coupe or rocks glass over fresh ice.

    4.    Garnish & finish – As an optional touch, use your fresh lemon rind to coat the rim of your glass, then coat rim with a cinnamon-sugar rim. You can also use a pinch of cinnamon as a floater if you don’t want a rim.

    5.    Sip & enjoy – a perfect way to warm up on a chilly Fall day!

  

Easy homemade pumpkin purée recipe:

1. Prep the pumpkin

  • Choose a small sugar/pie pumpkin (these are sweeter and less watery than carving pumpkins).

  • Rinse it, cut off the stem, then cut in half from top to bottom.

  • Scoop out the seeds and stringy pulp (save seeds if you want to roast them).

2. Roast

  • Place pumpkin halves cut-side down on a parchment-lined baking sheet.

  • Roast at 375°F (190°C) for 40–50 minutes, until the flesh is very tender when pierced with a fork.

3. Cool & scoop

  • Let cool slightly, then scoop the flesh out of the skin with a spoon.

4. Blend

  • Transfer the flesh to a food processor or blender.

  • Purée until smooth (1–3 minutes).

  • If it seems dry/thick, add 1–2 tbsp water to help it blend.

5. Strain (optional)

  • If the purée looks watery, strain through cheesecloth or a fine mesh sieve for 10–15 minutes to thicken.