• ¾ oz Brandy
• ¾ oz Cap­tain Mor­gan Rum
• ½ oz Grand Marnier
• 4 bar spoons of pump­kin puree
• ½ fall sim­ple syrup
• 1 egg white
• Gar­nish with grat­ed nutmeg

Add all ingre­di­ents in a mix­ing glass, except the nut­meg. Dry shake or use a hand frother to incor­po­rate the egg white. Add ice and shake. Dou­ble strain into a chilled cock­tail glass and gar­nish with grat­ed nutmeg.

Recipe by Paul Palombo