Gingerbread Bumpkin

Gingerbread Bumpkin

Marshmallow foam:

• ½ bag small marshmallows
• 1 ounce Root Liqueur
• 1 cup hot water
• 1 cup half and half or Cruze Farm’s Whole Milk

Toast marshmallows with a torch. Add marshmallows to hot water and stir until completely melted. Add liqueur and dairy. Stir and refrigerate to cool – at least one hour. Place mixture in an iSi cream whipper and charge with two NO2 cartridges.

The drink:

• 2 ounces Buffalo Trace Bourbon
• ¾ ounce Snap Ginger Snap Liqueur

In a cocktail shaker with ice, combine the bourbon, puree and liqueur. Shake and strain into a cocktail glass. Top with the marshmallow foam. Garnish with pieces of cinnamon bark.

– Andrew Noye, Blackberry Farm Beverage Manager and Mixologist