Brown ale adds a grainy richness to this lightly spiced fall cocktail from Adam Robinson of Portland, OR.
For more recipes, check out 7 Great Pumpkin Cocktail Recipes for Halloween »
- 1 ounce Rittenhouse Bonded Rye
- 3/4 ounces Averna Amaro
- 1 tablespoon pumpkin butter such as American Spoon Fruit or Stonewall Kitchen
- 1/4 ounce lemon juice
- 2 dashes Angostura bitters
- 3 ounces chilled Newcastle brown ale (or similar)
Combine rye, Averna, pumpkin butter, lemon, and bitters in cocktail shaker, fill with ice, and shake until chilled. Double strain into a old fashioned glass. Top with ale.