SousChefSeries 2012

12 ounces pumpkin purée

4 ounces fresh lemon juice

2 ounces water

Ice

1½ ounces dark rum

½ ounce St. Elizabeth Allspice Dram

Bay leaf, for garnish

1. In a soda charger, combine the pumpkin pu’ree, lemon juice and water and charge. Serve to order.

2. In a Collins glass, add the ice. Add the rum, Dram and 3 ounces of the lemon-pumpkin soda and stir to combine. Garnish with the bay leaf.