PSL Negroni

PSL Negroni

6 min

A fall Negroni with pumpkin spice and coffee throughout. Atomic Black, sweet vermouth, and Barr Hill Tom Cat Gin stir together with housemade pumpkin pie spice syrup, then strain over a cold brew ice cube — as it melts, the drink gets stronger in coffee, not weaker. Pumpkin cold foam on top, dusted with spice. The bitterness of a Negroni meets the warmth of pumpkin pie.

Ingredients

  • 1 oz Atomic Black
  • 1 oz sweet vermouth
  • 1 oz Barr Hill Tom Cat Gin
  • 1 oz pumpkin pie spice syrup
  • pumpkin cold foam
  • pumpkin pie spice
  • cold brew ice cube

Instructions

  1. Freeze Atomic Cold Brew in advance and shape into a large ice cube. Drop it into a chilled rocks glass.
  2. In a mixing glass, combine Atomic Black, sweet vermouth, Tom Cat Gin, and pumpkin pie spice syrup.
  3. Add ice and stir for 20–30 seconds.
  4. Strain over the cold brew cube in your prepared glass.
  5. Spoon pumpkin cold foam across the surface.
  6. Dust pumpkin pie spice on top.
PSL Negroni

Batch recipe (serves 8)

Ingredients

  • 1 cup (8 oz) Atomic Black
  • 1 cup (8 oz) Barr Hill Tom Cat Gin
  • 1 cup (8 oz) sweet vermouth
  • 1 cup (8 oz) pumpkin pie spice syrup
  • 4 oz cold filtered water (for dilution)

Instructions

  1. Combine all ingredients in a freezer-safe bottle or swing-top container. Stir or shake well to fully integrate the syrup and water.
  2. Store in the freezer for at least 4 hours before serving.
  3. To serve: pour 3 oz into a rocks glass over a large cold brew ice cube. Top with pumpkin cold foam and finish with a light dusting of pumpkin pie spice.

Make it yourself

PUMPKIN PIE SPICE SYRUP

Ingredients:

• 1 cup water

• 1 cup sugar

• 2 cinnamon sticks

• 1 tsp whole cloves

• 1 tsp whole allspice

• 1 tsp grated nutmeg

• 1 tsp ground ginger

Instructions:

1. Combine all ingredients in a saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.

2. Reduce heat and simmer 10 minutes.

3. Cool, strain through a fine mesh strainer, and store in the fridge up to 2 weeks.

PUMPKIN COLD FOAM

Ingredients:

• 1/2 cup heavy cream

• 2 tbsp pumpkin puree

• 1 tbsp maple syrup

• 1/4 tsp pumpkin pie spice

Instructions:

1. Combine all ingredients in a tall container.

2. Froth with a milk frother (or shake hard in a sealed jar) until the texture holds soft peaks.

3. Use within an hour for best texture.

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