Hawaij Spritz

A little autumn, a little sparkle. Pumpkin, brown sugar and Hawaij come together in a tangy shrub, topped with Prosecco and soda for a warmly spiced spritz.

Ingredients

Pumpkin Hawaij Shrub

• 15 ounces pumpkin purée
• 1 cup brown sugar
• ¾ cup apple cider vinegar
• 2 cups water
• 1 tablespoon Never Not Eating Hawaij
• 1 teaspoon salt

For Each Spritz

• 1½ ounces pumpkin Hawaij shrub
• 3 ounces Prosecco
• 1½ ounces soda water
• Ice
• 1 cinnamon stick, for garnish

Method

1. Make the shrub: combine the pumpkin purée, brown sugar, apple cider vinegar, water, Never Not Eating Hawaij and salt in a medium saucepan. Heat over medium heat until the mixture reaches a simmer, then remove from the heat.
2. Leave to cool completely, then strain through a fine-mesh sieve lined with cheesecloth. Store the shrub in the refrigerator.
3. To make each spritz, fill a wine glass with ice. Add 1½ ounces of the shrub and 3 ounces of Prosecco, then top with 1½ ounces of soda water. Garnish with a cinnamon stick.