Pumpkinhead - cooking recipe

Ingredients

1/2 ounce avua amburana cachaca
3/8 ounce cruzan blackstrap rum
3/8 ounce appleton estate signature rum
1/4 ounce pimento pepper, Hamilton Pimento Dram
1/2 ounce lustau palo cortado sherry wine
3/4 ounce lemon juice
3/4 ounce pepita-cinnamon orgeat syrup, recipe follows
1 barspoon pumpkin butter
1 dash bittermens xocatl mole bitters

Preparation

Cinnamon Bark Simple Syrup:
Equal parts sugar and hot water by weight, infused with 4 crushed cinnamon sticks or bark for 30 minutes while hot, then strained.
Pepita-Cinnamon Orgeat:
Toast 200 grams of pepitas for 3-4 minutes, then combine with 660 grams of hot water (not boiling) and pulse in high-speed blender until smooth.
Strain and re-blend with 600 grams of white granulated sugar, a pinch of xanthan gum, and a pinch of gum Arabic.
Combine equal parts by weight with Cinnamon Bark Simple Syrup.
Directions:
Dry shake all ingredients (except Palo Cortado Sherry), then pour into tiki glass and top with pebble ice, and float sherry on top.
Garnish with a carved orange wedge with cherry skewer atop a hand-crafted ice bowl dashed with peychaud's bitters.