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Back in December, alcohol importer Raza Zaidi in San Francisco placed an order for a pallet of gins, liqueurs and bitters from a Mexican spirits producer.

Whole eggs, pumpkin, maple syrup, liqueur…It’s in there!

The process of flambeing the liqueur eliminates the sharpness of the alcohol and leaves behind a nicely caramelized flavor, but you can omit this step entirely, if you so choose.

Stir in liqueur, vanilla, apples, and pecans until well combined.

“This is a liqueur that Chicagoans take. I’m not saying it’s the best tasting liquor. I’m just saying it’s the one if you want to prove your mettle.”