1.5 oz Revel Reposado
0.5 oz fresh lemon juice
0.25 oz G.E. Massenez Ginger liqueur
1.5 oz Pumpkin Spice**
2 Dashes of Angostura bitters
Top with grated nutmeg

Add all ingredients to shaker, “dry shake” cocktail; add ice and“wet shake” then double strain into a coupe
*Garnish: Grated cinnamon and skewered candied ginger

**Pumpkin Spice Recipe:
2 x 3-inch cinnamon sticks
1 ½-inch piece fresh ginger
3 whole cloves
15 oz canned pumpkin purée
1 14-ounce can sweetened condensed milk
½ cup oat milk
*Combine cinnamon sticks, ginger, cloves, and 1½ cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until most of the liquid has evaporated, about 10 minutes. Whisk in pumpkin purée, condensed milk, cream, syrup, and salt and cook, whisking frequently, until mixture is thick and pudding-like in consistency, about 5 minutes. Whisk in vanilla and nutmeg, then strain mixture through a fine-mesh sieve, pressing on solids with a spatula to release as much liquid as possible, into a large bowl