Great Pumpkin Cocktail (low FODMAP)

10 Minutes • Low FODMAP • Gluten-free • Lactose-free • Serves 2 • Ok to make-ahead: Step 1

I love fall with the crisp air and the smell of fabulous things cooking in the kitchen. This is a wonderful fall cocktail with the flavors of pumpkin spice, maple syrup, and cinnamon. It uses our pumpkin spice butter as a base so make that ahead of time for the best version of this cocktail! (Don’t worry, it’s quick to make.)

Ingredients

1/4 cup white wine (sauvignon blanc works well)

2 tablespoons freshly squeezed lemon juice

2 tablespoons pumpkin butter (use our Pumpkin Spice Butter or buy low FODMAP pumpkin butter)

2 ounces bourbon whiskey or vodka

1 ounce brandy (made from grapes rather than peaches or other high FODMAP fruits)

3 ounces ginger beer or sparkling water (I like Fever Tree Ginger Beer because it’s sweetened without high fructose corn syrup)

2 lemon twists and 2 cinnamon sticks for serving

Cinnamon sugar, for rims of glasses

Directions

(1) Make your cinnamon sugar-rimmed glasses: Rub a piece of lemon around the rim of each glass and dip each glass rim into a small bowl or plate with a mixture of 2 parts sugar to one part cinnamon.

(2) Mix: In a cocktail shaker or glass jar, combine the lemon juice, pumpkin butter, bourbon or vodka, and brandy with a generous scoop of ice cubes. Shake for about 30 seconds to mix and chill well.

(3) Serve: Fill your cinnamon sugar-rimmed glasses with ice and pour the chilled cocktail into the glasses, leaving the ice cubes behind in the shaker. Top off with the ginger beer, a lemon twist, and a cinnamon stick.

Drink and enjoy every sip because you can!

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