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The leaves are yellow, the sky is gray. Under the orange sun, that’s it, the leaves are dead, autumn is here …

We are now seeking comfort through our tender childhood memories. For me, fall is the smell of honey chamomile, hearth fires and the taste of roasted pumpkin seeds. This fall flavored cocktail will capsize a few.

See how to enjoy the pumpkin without classicism with this absinthe-based cocktail, vermouth, roasted pumpkin seed syrup and Floréal, Witbier lemon and chamomile beer from the Brasserie Générale.


Roasted pumpkin seed syrup:


-1 and a half cups

roasted pumpkin.

-1 cup of sugar

-3 cups of water


1. Remove the filaments from the seeds and rinse them under cold water.

2. Spread the seeds on a large baking sheet.

3. Roast in the oven for about 35 to 40 minutes at 450 ° until a nice dark color. Do not forget to add salt and some vegetable oil for cooking.

4. Put all the ingredients in a cauldron.

5. Bring to a boil and lower the fire (Personally I would remove it at low level).

6. Then let it simmer for 15 minutes.

7. Turn off the heat then let cool and infuse quietly for at least 45 minutes (the longer you wait, the more tasty your syrup will be).

8. Empty the pumpkin seeds from the cauldron with a fine sieve and keep only the syrup.

9. Pour the collected syrup into a separate container.

10. Eat the rest of the pumpkin seeds, it’s delicious!

For the cocktail:


– 1/4 oz of Balzac (absinthe from the Mariana distillery)

– 1/2 oz of vermouth Rouge gorge (white cider vermouth)

-1 1/2 oz roasted pumpkin seed syrup

-1/4 oz fresh squeezed lemon juice

-Bière Floréal (topping)

-Sprig of thyme

-Ice cubes


1. Put the ice cubes in the “shaker” and add the spirits, a little fresh squeezed lemon and the syrup.

2. Shake everything vigorously about

five seconds.

3. Pass everything using your strainer and a small sieve. Pour into a beer glass filled with ice cubes.

4. Top it all with Floréal beer.

5. Decorate your cocktail with a branch of fresh thyme.

About the author, Claudia Doyon


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