In the mood for something boo-zy for your Halloween party? Try our scarily tasty pumpkin spice cocktail "Spooky spice on ice". For this cocktail, we used Distilled United Natures gin, which is distilled with pumpkin seeds, among other botanicals.
Find the intrustructions for the cocktail and the homemade pumpkin syrup below. You can also make this drink following our cocktail video below.
4.5 cl Distilled United Natures
2.5 cl orange juice
1 egg white
1 spoon maple syrup
2 spoons pumpkin syrup
Optional: 5 cl sparkling water
A sprig of thyme, for garnish
1. Add gin, orange juice, egg white, maple syrup and pumpkin syrup to a cocktail shaker.
2. Add ice and shake for 30 seconds.
3. Strain into serving glass.
4. Optional: Top off with sparkling water for a milder taste.
5. Garnish with a sprig of thyme.
Cheers!
35 g of Hokkaido pumpkin flesh
100 g of sugar
15 cl of water
1 tsp cinnamon powder
1/4 tsp of ground ginger
1/4 tsp cloves
1/2 tsp of nutmeg
1 tbsp of vanilla extract
1. Cut the pumpkin flesh into pieces and put them in a saucepan with salted water.
2. Bring to a boil and cook for 8 minutes.
3. Drain and crush the flesh of the pumpkin.
4. Pour into a saucepan with the sugar, water, vanilla extract and spices. Bring to a boil and cook for 10 minutes. Mix from time to time. The water will gradually evaporate and the syrup will form.
5. Stir the syrup until smooth and pour into a jar.
6. Store in the refrigerator. Store for 1 to 2 weeks.
This gin is the flavourful result of a fun and tough terroir challenge. Our aim is to unite cold Danish and warm Spanish nature in a smooth and light gin. Together with skilled friends from Destilería De Madrid, we have united different traditions, natures, and distillates. The result is a soft, round and floral gin that contributes to a pleasing gin and tonic on a sunny day.
We have the Distilled United Natures available as well as a signature cocktail made with it in mind. If you'd like to know more about our spirit and receive special offers year round then you can sign up to our newsletter at the bottom of our page.
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