Harvard Sour

RECIPE: Ned King for Amherst Coffee + Bar, Amherst, Massachusetts

Photo: Ned King

October 16, 2018

An applejack and Armagnac cocktail that captures the essence of fall.

The warming notes of Sfumato Rabarbaro, applejack, Armagnac and spiced pumpkin syrup lend an autumnal edge to this cocktail. “I was looking to create a fall cocktail that had Massachusetts written all over it,” says Ned King of Amherst Coffee + Bar. “Something that made you think of picking apples and carving pumpkins. The name comes from Harvard Forest in Petersham, Massachusetts, and it’s only a few miles from where I grew up. It’s owned by Harvard University and is one of America’s oldest managed forests.”

Ingredients

1 oz. applejack
1 oz. Armagnac
1/2 oz. Cappelletti Amaro Sfumato
3/4 oz. spiced pumpkin syrup
3/4 oz. fresh lemon juice
1 egg white (pasteurized, if you like)
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Spiced Pumpkin Syrup
1 cup granulated white sugar
1 cup Demerara sugar
1 cup water
6 Tbsp. pumpkin purée
1 tsp. vanilla extract
1/2 tsp. grated cinnamon

Tools:shaker, strainer
Glass:coupe
Garnish:grated cinnamon

Preparation

Combine all the ingredients in a shaker and dry shake to emulsify egg white. Add ice to the shaker tin and shake until chilled. Strain into a chilled coupe. Garnish with a sprinkle of cinnamon in the center of the cocktail.

Spiced Pumpkin SyrupCombine all the ingredients in a saucepan over medium heat, stir until combined. Once the mixture starts to boil, reduce heat to medium/low and let simmer for 3 min. Remove from heat and let cool. Strain the liquid into a bottle and store in a lidded container in the refrigerator.