WHEN NO. 308’S CREATORS BEN AND ALEXIS FIRST CRAFTED THEIR NOVEMBER COCKTAIL, THEY ENVISIONED PUMPKIN PIE. So they used spiced rum, which
brings the distinctive warmth of cinnamon and nutmeg, the richness of vanilla, and the sweetness of burnt toffee. Cream then adds thickness to accompany the bold flavor. And as if that doesn’t already sound great enough, the salt is an active bonding agent that prevents dehydration (read: no hangovers—just turkey dreams). Dress it up with a bit of cinnamon, and you’ll be wondering if all food could taste this good in liquid form.
½ oz.
John D. Taylor’s Velvet Falernum
1½ oz.
spiced rum
½ oz.
fresh lime juice
½ oz.
simple syrup
1 tbsp.
pumpkin pie filling
¼ oz.
cream
dash of salt garnished cinnamon
F Shake all ingredients over ice in a strainer. Pour into a coupe glass. F Garnish with cinnamon. -Ben Clemons and Alexis Soler, No. 308
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photo by danielle atkins