Pour all ingredients into a mixing glass over ice and stir until cold with a stirring spoon. Strain into a cocktail glass. Spray “Herbstlaub Geist” on the surface of the drink and garnish with a dried pumpkin slice.
*Recipe “Gin Pumpkin Infusion”.
Cut 200g Hokkaido pumpkin into cubes and roast at 80 degrees, 1 hour in the oven at top heat.
Let roasted pumpkin and gin infuse at 58 degrees for 3 hours in the sous vide process. As an alternative to the sous vide method, leave the pumpkin and gin to infuse in an airtight container for 3 days. Then filter and fill into a clean bottle.