Jeppson’s & Hyde Spooky Pie Cocktail
Jeppson’s & Hyde Spooky Pie Cocktail
Are you ready for one bitter and sweet cocktail for spooky season? Have you had the pleasure of tasting Malört? If not, this one’s for you! Dating back to the roaring 1920s, this Chicago-originating cult classic spirit was originally sold as a medical liqueur to avoid Prohibition. Balanced with an original ASA Gathering decadent citrus-caramel sauce and seasonally appropriate pumpkin-infused vodka, this Malört -based cocktail truly gives Dr. Jekyll and Mr. Hyde vibes. Styled after another cult classic, the White Russian cocktail, we dare you to give this a try!
P.S. If Malört is not for you, hold the Malört and use 2½ oz Pumpkin Vodka instead.
Jeppson’s & Hyde Spooky Pie Cocktail
1½ oz Jeppson’s Malört
1 oz Pumpkin Vodka – Recommended: Crop Pumpkin Spice Organic Vodka
½ Liquor 43
¼ oz Citrus Caramel - see recipe below
1½ oz Heavy Cream - frothed
Orange bitters
Orange swathe
Citrus Caramel Sauce
1½ C turbinado sugar
¾ C white sugar
2 C water
2 C Heavy cream
¼ C butter – 1 in cubed
1½ tsp vanilla bean extract
Sea salt to taste
1 Orange - peels
- In a large 4-qt high-sided pot, heat sugar and water on medium heat (350ºF) to a rolling boil. Watch closely and stir continuously with a rubber spatula until the sugar dissolves.
- Lower the heat to 300ºF; continue simmering the sugar solution. This step should take ~20-40 minutes to reduce and evaporate the water. At this point, do not stir!
- Critical moment: the bubbles will become increasingly “sticky”- looking and pop more slowly. Closely check in on the caramel. Swirl the pan; do not stir.
Watch closely for the desired deep amber color. A longer cook time will result in a deeper color but also bring the mixture closer to burning. Adjust the heat in small increments to prevent burning.
- Once the mixture reaches a deep amber color, remove the pot from the heat.
- Slowly add butter cubes first, then slowly add cream, pouring in a steady, circular motion. Use caution; adding the butter and cream may cause the caramel to “spurt.” With a rubber spatula, slowly stir. If caramel "seizes - sugar becomes a hard ball in the cream), return the pan to low heat, stir slowly and constantly until sugar dissolves and sauce is a consistent texture.
- Add vanilla, orange peels, and salt to taste. Rest for 5-10 minutes for infusion.
- Remove orange peels with tweezers. Bottle, label, date, and refrigerate. Good for up to three weeks.
Enjoy this caramel sauce in coffee, drizzled on ice cream, or straight by the spoonful. If you throw your hands up and don’t trust your chef skills, drop by ASA to experience this delightful sauce in a cocktail or as a latte! It’s that good!