Oct 27, 2015 @ 7:30 pm

It’s right around this time of year that we’re alternately craving pumpkin spice lattes and bourbon cocktails that make our insides feel snuggly. “Beyond the Promenade,” a fall-centric drink by mixologist Jose Cespedes, blends both of those worlds into one at the swank Madison Avenue outpost of Zuma, the high-end Japanese restaurant with nine locations around the globe.

"Fall is my favorite time of year and it's the only time I can truly enjoy all things pumpkin,” Cespedes tells InStyle, “So I decided to pair two things that I love—pumpkin and bourbon—and found that they work really well together when balanced in the right proportions. Spices like cinnamon, cloves, and anise are natural complements to the warmth and rich vanilla notes of the bourbon, and add another layer of flavor to the drink.” Below, the recipe for your new go-to autumn cocktail.

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Beyond the Promenade


1 1/2 oz bourbon

1 1/2 oz pumpkin puree

1 1/2 oz cinnamon anise syrup

1/2 oz fresh lemon juice

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1. To make the cinnamon anise syrup, first simmer a quart of equal parts sugar and water.

2. Add three cinnamon sticks, two star of anise, and one clove.

3. Cook for 8-10 minutes.

4. Combine the syrup, bourbon, pumpkin puree, and lemon juice.

5. Garnish with a dusting of cinnamon and a star of anise, strain and serve.

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