Dancing in the Moonlight
- 1 Whole Egg
- 1 oz Pumpkin Puree *
- ¾ oz Ginger Syrup **
- ½ oz Demerara Syrup ***
- ¼ oz St. Elizabeth's Allspice Dram
- 2 oz Plantation 5-Year Rum
- 2 Dashes of Bittercube Blackstrap Bitters
* To make Pumpkin Puree: in a saucepan, combine 1 can of pumpkin puree and spices (cinnamon, nutmeg, clove, as instructed on the can). Add 1/4 tsp of vanilla extract, and 1/4 cup of packed brown sugar. Simmer on low to blend flavors, then remove from heat and let cool at room temperature before using or storing in the refrigerator.
** To make Ginger Syrup: In a saucepan over medium heat, dissolve 1 cup of granulated white sugar in 1 cup of water. Add 1 cup of sliced ginger to the mixture, bring to a boil, and simmer for 15 minutes. Remove from heat, steep for an hour, and then strain out ginger. Use or store in the refrigerator for up to 2 weeks.
*** To make Demerara Syrup: In a saucepan, over medium heat, dissolve 1 cup of Demerara sugar in 1 cup of water. Cool, and use or store in the refrigerator for up to 2 weeks.
Combine all ingredients in a shaker tin, and shake over ice until very cold. Remove ice by straining, and then shake again (called a "dry shake") until the little flecks of ice are no longer audible. Strain into a coupe glass and garnish with freshly ground nutmeg.
Borough's dining room and bar offer a warm, comfortable and welcoming atmosphere. The menus change frequently with the availability of seasonal ingredients. Happy hour is available at the bar from 5-7pm Monday through Friday. Special happy hour offerings include ½ off select beer taps, $1/ounce pours of select wines, $6 craft cocktails on tap and a special happy hour food menu.