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:
10 mins
6 to 8


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



  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.

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