Great Pumpkin
A low-proof pumpkin ale cocktail with apple brandy, rye whiskey, whole egg, maple syrup, and grated nutmeg. It has no citrus acidity, is lightly sweet (off-dry), and is light in alcohol at about 12% ABV.
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Swirl to decarbonate beer, dry-shake and then shake with ice and strain into a chilled fizz glass
Great Pumpkin
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Volume287 ml
Strength12% ABV
Alcohol33 ml (26 g)82 ml of vodka (40%)2.5 shots (of 30ml)
Sugar12 g (4.3%)3 sugar cubes
Acidity0.04%
SweetnessOff-dry
Jim Meehan (Fall 2008)
Similar cocktails

Diamondback
A spirit-forward rye whiskey cocktail with apple brandy and Yellow Chartreuse. It has no acidity or citrus, is off-dry (lightly sweet), and strong at about 33% ABV.
Yellow Chartreuse in place of the ale, egg, and maple syrup, plus more rye, makes it boozier and herbal rather than creamy and sweet.
- Same: Rye and apple brandy, strained into a chilled glass.
- Different: Stirred instead of shaken; 2 oz rye and .5 oz apple brandy; .5 oz Yellow Chartreuse instead of ale, egg and maple syrup; served in a coupe.

Pumpkin Toddy
A warm toddy of apple brandy and rye whiskey with pumpkin puree, maple syrup, lemon juice, bitters, and cinnamon. It is lightly tart, sweet, and fairly strong at about 24% ABV.
Hot water, pumpkin puree, lemon juice, and Angostura instead of the ale and egg make it thinner, tarter, and less boozy, with cinnamon replacing nutmeg.
- Same: 1 oz apple brandy and .5 oz maple syrup.
- Different: Served hot in a mug and topped with hot water; pumpkin puree, lemon juice and Angostura instead of ale and egg; .5 oz rye instead of 1 oz; cinnamon instead of nutmeg.

Solstice
A rye whiskey cocktail with Dubonnet Rouge, apple brandy, Nonino amaro, and grenadine. It is lightly acidic and sweet, and fairly strong at about 27% ABV.
Dubonnet, Nonino and grenadine instead of the ale, egg and maple syrup make it less creamy and pumpkin-maple sweet, with more herbal-bitter and pomegranate notes.
- Same: Rye and apple brandy, strained into a chilled glass.
- Different: Stirred instead of shaken; 1.5 oz rye and .5 oz apple brandy; Dubonnet, Nonino and grenadine instead of ale, egg and maple syrup; served in a coupe.

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An apple brandy cocktail with lemon and orange juices and maple syrup. It is lightly tart from citrus, lightly sweet, and moderate in strength at about 14% ABV.
Swapping the pumpkin ale, egg, rye, and nutmeg for lemon and orange juice makes it lighter, more citrusy, and less creamy, with a more apple-forward profile.
- Same: Apple brandy and .5 oz maple syrup, shaken with ice.
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Apricot Flip
A Cognac-based flip with whole egg, apricot liqueur, simple syrup, and grated nutmeg. It has no acidity, is sweet, and is low-proof at about 12% ABV.
Apricot liqueur and simple syrup replacing the pumpkin ale and maple, and cognac for apple brandy and rye, make it fruitier, sweeter, and less spicy.
- Same: A whole egg, dry-shaken and then shaken with ice, served in a fizz glass with grated nutmeg.
- Different: 2 oz cognac instead of apple brandy and rye; apricot liqueur and simple syrup instead of pumpkin ale and maple syrup.

Black Flip
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Stout and blackstrap rum make it darker and more roasted and molasses-rich, without apple or pumpkin notes.
- Same: 2 oz beer and a whole egg, dry-shaken and shaken into a fizz glass, with nutmeg.
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Great Pumpkin


















