When it’s finally October and you walk outside and it’s 61 F 🤗 Fall flavors meet a bold Manhattan twist. The PSL Espresso Manhattan blends rich coffee liqueur and bourbon with spiced pumpkin syrup, then tops it with a salted maple foam for texture and contrast. Aromatic, seasonal, and decadent — it’s a true autumn showstopper. Cheers, y’all! — PSL ESPRESSO MANHATTAN — 1 oz | 30 ml Mr. Black Coffee Liqueur 1½ oz | 45 ml Bourbon ½ oz | 15 ml Pumpkin Spice Syrup (recipe below) 1 oz | 30 ml Salted Maple Foam (recipe below) Pumpkin Spice Powder Coffee Beans (garnish) — Combine all ingredients except foam in a cocktail shaker with ice. Shake and double strain into a Negroni glass. Top with salted maple foam. Garnish with coffee beans and a dusting of pumpkin spice powder. ⸻ MAPLE FOAM — 1 oz | 30 ml Maple Syrup 1½ oz | 45 ml Whole Milk Pinch of Smoked Sea Salt 3 dashes Cocoa Bitters — Combine all ingredients in a frothing pitcher. Froth until light and fluffy, then spoon on top of cocktails. ⸻ PUMPKIN SPICE SYRUP — 1 cup | 240 ml Water 1½ cups | 300 g Demerara or Turbinado Sugar 5 Cinnamon Sticks ½ tsp Grated Nutmeg ½ tsp Ground Ginger 5 Whole Cloves — Combine water and spices in a saucepan. Simmer on medium heat for 10 minutes to create a spiced tea. Add sugar and stir until dissolved. Strain and store in an airtight container.