Charente Hessian

This hot Cognac punch evokes the flavors of fall. It's mixed with a pumpkin butter that includes pureed pumpkin, brown sugar, Amaro and baking spices. For a quick substitute, mixologist Chris Hannah sometimes uses a jarred pumpkin butter.

Slideshow: Fall Cocktails
  • Total Time:
  • Servings: 6 to 8

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pumpkin butter
  • 10 ounces pumpkin puree
  • 4 tablespoons light brown sugar
  • 4 tablespoons granulated sugar
  • 2 1/2 ounces apple juice
  • 1 ounce Amaro
  • 1 ounce fresh lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 12 ounces VS Cognac
  • 3 ounces dry orange Curaçao
  • 1 1/2 ounces St. Elizabeth allspice dram
  • 6 to 8 cinnamon sticks, for garnish

How to make this recipe

  1. In a food processor, puree the pumpkin butter ingredients. Transfer to a large heatproof bowl; stir in 24 ounces hot water and the Cognac, Curaçao and allspice dram. Ladle into warmed mugs; garnish with cinnamon sticks.

Contributed By

477259 recipes/charente-hessian-cocktails-2013 2013-12-06T23:16:12+00:00 Chris Hannah fall|winter|christmas|cocktail-party|holiday-open-house|thanksgiving|cocktails|6|8|web-exclusive recipes,charente-hessian-cocktails-2013 477259

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