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Pumpkin Spice Highball

The Pumpkin Spice Highball is a refreshing autumnal cocktail that combines the bold flavors of blood orange gin and pumpkin syrup with a zesty touch of lime. Topped with ginger ale and garnished with fresh ginger slices, this drink offers a perfect balance of spice, citrus, and effervescence, making it a delightful choice for fall gatherings.

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Pumpkin Spice Highball

Pumpkin Spice Highball

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: blood orange gin, Ginger, Ginger Ale, Lime Juice, Pumpkin, pumpkin cocktails, pumpkin gin cocktails, pumpkin syrup
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.25 oz Beefeater blood orange gin
  • 1.25 oz pumpkin syrup
  • 0.25 oz lime juice
  • Ginger ale to top
  • Fresh ginger slices for garnish

Instructions

  • In a shaker, pour the blood orange gin, pumpkin syrup, lime juice, and ice.
  • Shake well to combine the ingredients.
  • Top off the drink with ginger ale, adding as much as desired to balance the flavors and achieve the right level of fizz.
  • Garnish with a few slices of fresh ginger for an aromatic and visually appealing finish.
  • Serve immediately and enjoy your Pumpkin Spice Highball!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Pumpkin Spice Highball is a flavorful and effervescent cocktail that perfectly captures the essence of autumn. The blood orange gin provides a bold, citrusy base, while the pumpkin syrup adds a sweet and spiced note reminiscent of your favorite fall treats. The lime juice adds a zesty brightness that balances the sweetness, and the ginger ale tops it off with a refreshing fizz. Garnished with fresh ginger slices, this highball is as delightful to sip as it is to look at, making it an ideal choice for seasonal celebrations or a cozy evening at home.

Pumpkin Spice Highball
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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