If you don't have honey syrup ready, combine equal parts honey and hot water (by volume) and stir until fully combined. Cool to room temperature before using.

Measure and add the Kirk & Sweeney rum, pumpkin puree, honey syrup, B&B, Licor 43 and fresh lemon juice into a cocktail shaker.

Add 2 dashes of Angostura bitters to the shaker.

Add a generous handful of ice (about 1 cup) to the shaker, cap, and shake vigorously for 15–20 seconds. Shake until the outside of the shaker feels very cold and the mixture is well emulsified — the pumpkin puree should be fully integrated and the texture velvety.

Double-strain the shaken cocktail through a fine-mesh strainer into a chilled coupe or Nick & Nora glass to remove any small solids and ice shards, producing a smooth, velvety texture.

Finish & Garnish

Give the surface a light grate of fresh nutmeg over the cocktail (about a small pinch) and float a dehydrated orange wheel or lay a cinnamon stick across the rim.

Serve immediately. Optionally, for a warmer experience, serve in a rocks glass over one large ice cube instead of up; omit double-straining if you prefer more body.