Recipes Charente Hessian Be the first to rate & review! 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 By Chris Hannah Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Yield: 6 to 8 Ingredients 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 Punch 12 ounces VS Cognac 3 ounces dry orange Curaçao 1 1/2 ounces St. Elizabeth allspice dram 6 to 8 cinnamon sticks, for garnish Directions 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. Rate it Print