In this adapted recipe, Los Angeles' Copper Lounge bar manager Scott Allen mixes bourbon with a syrup that's basically pumpkin pie seasoning in liquid form. Orange and orange bitters lend a touch of bright citrus flavor, while Angostura bitters give it depth.
- 1/2 ounce pumpkin syrup*
- 2 dashes orange bitters
- 1 orange slice
- 2 ounces Breckenridge bourbon
- Club soda, to top
- Garnish: cinnamon stick
Add the pumpkin syrup, orange bitters and orange slice into a rocks glass and muddle the orange slice.
Add the bourbon, 1 large ice cube and 1 splash of club soda, and stir gently with the cinnamon stick to combine.
*Pumpkin syrup: Add 1 cup water and 3/4 cup light brown sugar to a saucepan and simmer until the sugar dissolves. Turn the heat to low and whisk in 3 teaspoons of pumpkin pie spice and 1/3 cup pumpkin purée. Simmer on low for 8 minutes, remove it from heat, and allow to cool. Strain through a fine-mesh strainer, add 1 teaspoon vanilla extract, and store the syrup in the refrigerator in a container with a tightly fitting lid for up to 1 month.