Pumpkin Bourbon Smash With Cinnamon Meringue

Directions

1. To make the pumpkin simple syrup, add pumpkin puree, water, sugar and pumpkin pie spice to a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly. Once the syrup is boiling and smooth, remove from heat and cover. Let sit for 15 minutes. Strain the pumpkin mixture into an airtight container. Let cool completely before making the cocktail. Syrup can be stored in the refrigerator for up to 1 week.
2. In a pint glass, muddle lemon wedge with cooled pumpkin simple syrup, adding Frangelico and bourbon. Add ice and stir to chill.
3. To make the meringue, begin whipping your egg whites in a clean bowl on low speed until frothy and soft peaks begin to form. Add a pinch of cream of tartar and cinnamon. Slowly add in your powdered sugar, about 2 tablespoons at a time, while continuing to whip on low speed. Once all of the sugar has been added and the whites are glossy and hold stiff peaks, stop beating. Use immediately.
4. In a rocks glass, dip rim of glass in meringue slowly pulling away, creating meringue peaks or “spikes.” Carefully fill presentation glass with a narrow scoop of ice. Strain smash into the presentation (rocks) glass.
5. Using your Bernzomatic torch, lightly toast meringue. Then, hold the flame horizontally and 3 inches over the glass. Add 2 shakes of cinnamon over the cocktail.

Tips

Makes: 1 cocktail; 8 servings simply syrup and meringue