As fall comes around with cooler weather, fun activities, and delicious drinks like the Pumpkin Spice Latte, here’s how to add even more kick to the season with Phoenixville-based Bluebird Distilling’s Pumpkin Smash Cocktail, writes Katherine Nails for Main Line Today.

The grain-to-glass distillery is no stranger to seasonal creation and bomb flavor combinations. The current cocktail menu is ripe with change as they add with autumnal taste to classic favorites.

Some of their other cocktails include No Chai’N in the Walk-In which has hints of cinnamon, vanilla, and heavy cream, Chicory Treat with pumpkin spiced dark rum and spiced oat syrup, and Electric Blanket with orange cordial, clove, and chocolate bitters.

However, if you’re dead set on making the Pumpkin Smash Cocktail at home, here’s what you’ll need according to bar manager Matthew Giarratano.

Ingredients:

1 ounce Bluebird Distilling Phoenixville Whiskey
1 ounce Allspice-Infused White Rye Whiskey
0.75 ounces demerara syrup*
0.5 ounces lemon juice
0.5 ounces egg whites
3 bar spoonfuls Libby’s Pumpkin Pie Mix

*Demerara syrup can be swapped out with 150 grams brown/cane sugar and 150 grams water by dissolving the mixture over heat.

Add in all ingredients listed minus the egg whites, and then shake with ice. Next, strain the liquid to remove the ice, add egg whites, and shake again without ice. This is called a reverse dry shake to ensure the egg becomes light and frothy, but don’t shake it for too long or it will become too foamy. It can be served over ice and topped with cinnamon.

Read more about Bluebird Distilling’s cocktail menu at Main Line Today.

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