Devilled Pumpkin Pie by Anne-Laure Groubet


Anne-Laure Groubet at Callooh Callay in London shows how to make a seasonal Hennessy cocktail, the Devilled Pumpkin Pie.

50ml Hennessy Fine de Cognac
2 chunks of cooked pumpkin
10ml Lemon juice
25ml Garram Assam Chai homemade syrup
Half a barspoon of smoked paprika
Garnish: Toasted cinnamon stick and grated nutmeg

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