“Everyone loves a Mai Tai,” says Pittsburgh bartender Katilin Fellers, “And this pumpkin spiced variation should be no exception.” Using Maggie’s Farm Rum spiced and 50/50 dark rums, Kaitlin creates the perfect combination of orange, clove, and molasses in this Tiki-drink-turned-fall. A touch of orgeat, the creamy, mildly sweet nonalcoholic syrup that stars many classic Tiki-inspired cocktails, adds an extra dash of flavor. “You’ll want to keep sipping,” Kaitlin assures.  

Pumpkin Spiced Mai Tai 

Ingredients

1 oz MF 50/50 Dark Rum

1 oz MF Spiced Rum

¾ oz Grand Marnier

¾ oz spiced pumpkin seed orgeat

¾ oz lime juice

1 heaping teaspoon pumpkin puree

2 dashes Angostura bitters

Instructions:

For the orgeat: Combine 1.5 cups toasted, unsalted pumpkin seeds with 2.75 cups almost boiling water, 1 tsp ground cinnamon, and 1 tsp salt. Blend on high for about 1 minute or until smooth, then strain the mixture through a fine-mesh strainer or cheesecloth. While your pumpkin seed “milk” is still hot, weigh your mixture on a baking scale and add an equal amount of granulated white sugar by weight. Stir to completely dissolve sugar.

For the cocktail: Add all ingredients to a cocktail shaker and shake to combine, for about 20-30 seconds. Strain with a cocktail strainer and fine mesh strainer into a double rocks glass filled with ice. Garnish with a lime wheel and freshly grated nutmeg.

RECIPE BY KAITLIN FELLERS/PHOTOGRAPHY BY DAVE BRYCE