It's the Friday of Halloween and Day of the Dead, so what better way to celebrate than with a pumpkin pie margarita? This recipe from The Gilbert Scott fuses cinnamon-infused Tapatio reposado tequila with roasted pumpkin and mandarin juice, in a nod to Mexico's favourite tipple and the must-have fruit of Halloween.
The Gilbert Scott is the bar and restaurant run by Marcus Wareing's team at the St Pancras Renaissance Hotel in central London. Come see the best bars in Britain to celebrate Day of the Dead here, check out haunted hotel rooms for Halloween or just get mixing! Enjoy.
- 50ml Tapatio reposado tequila, infused with 2 cinnamon sticks and one vanilla pod per 70cl bottle
- 30g roasted pumpkin, pureed
- 10ml agave
- 50ml mandarin juice
- 25ml lemon juice
Place all ingredients in a boston shaker and shake over ice. Double strain and serve.