Jack O Lantern, $13
Last fall, the Summit restaurant at the upscale Broadmoor hotel in Colorado Springs, Colo., served up its Smashing Pumpkin—a mix of Kentucky bourbon, pumpkin puree, tangerine, orange liqueur and brown sugar syrup. This year, the bar switched to Tennessee whiskey, adding in muddled tangerine and spiced pumpkin for the Halloween-themed Jack O Lantern.
Great Pumpkin, $9
American Fifth, a distillery and bar in Lansing, Mich., offers a long list of craft cocktails, many made from their own spirits. The Great Pumpkin was just introduced in sync with the season. It’s a mix of vodka, chai tea, housemade curacao, Michigan maple syrup and pumpkin puree.
Pumpkin Sangria, $9
At Mexican chain Margaritas, a rotating roster of sangrias is featured on the drink menu. Pumpkin is the latest to be mixed with merlot or sauvignon blanc—most notably in the form of pumpkin syrup to sweeten the wine. Fresh fruits go into each pitcher, too.
Some of the more senior members of the team smile at the junior staff who are excited to uncover an interesting trend in “eatertainment” or the latest single-ingredient concept. We try not to be condescending when we suggest they do some research by looking at past issues of Restaurant Business or old Technomic top chain reports before calling it the next big thing.