Acuyo Kabocha Recipe

inspired by

@herons

Nov 29 2025

•

15m

•

Serves 1

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Recipe information

Make Acuyo Kabocha in just 15m. Buffalo trace, licor 43, bourbon cream, pumpkin, gingerbread spice, orange.

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Liquids

0.13 lb (2 oz)Buffalo Trace Bourbon

0.06 lb (1 oz)Licor 43

0.06 lb (1 oz)Bourbon Cream

0.06 lb (1 oz)Fresh Orange Juice

Pumpkin Mixture

1 cup Canned Pumpkin Puree

1 tsp Gingerbread Spice

Garnish

1 tsp Orange Zest

2 tbs Crushed Gingerbread Cookies

Preparation

1. Combine Liquids

In a cocktail shaker, combine Buffalo Trace Bourbon, Licor 43, Bourbon Cream, and Fresh Orange Juice. Fill the shaker with ice and shake vigorously for about 15 seconds.

2. Prepare Pumpkin Mixture

In a small bowl, mix together the canned pumpkin puree and gingerbread spice until smooth and well blended.

Assembly

3. Layer the Ingredients

In a serving glass, spoon the pumpkin mixture to create a base layer. Carefully strain the shaken liquid from the shaker over the pumpkin layer to create a distinct separation.

4. Garnish

Sprinkle orange zest and crushed gingerbread cookies on top of the drink for garnish.

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