“This is the only Fireball that will ever see the inside of Billy Sunday,” bartender Stephen Andrews says of the bottle sitting in front of him on the bar.
After removing the pumpkin from the freezer, Andrews used an ice pick to turn the bourbon-Fireball mixture into an icy slush, mixed the cocktail and poured it into the gourd, and piled crushed ice on top. It’s a rich, heavily spiced, boozy drink, Andrews says, much like eggnog—though the Fireball adds a distinctive touch. Billy Sunday will soon offer a different cocktail served in a frozen pumpkin, but it won’t involve Fireball.
Add ingredients to a cocktail shaker and dry shake. Add ice and shake again. Pour into frozen pumpkin, top with crushed ice, and grate nutmeg on top. Soak a string in high-proof grain spirit, wrap around the stem of the pumpkin, and set on fire.
