Pumpkin Smash

A fall Jewel twist
Cheers

You might think a craft bartender would be dismissive of trendy flavors, but Jewel Of The South’s Chris Hannah says “Embrace the pumpkin spice!“  He does that in the Stingy Jack Smash, named for the Scottish bar patron who gave the Jack-o-lantern its name.  It features pumpkin butter, which Chris says “gives heft to a traditional sour.” In the autumn, he also incorporates pumpkin butter into other drinks like a Brandy Crusta or French 75. During the pandemic, Jewel of the South offered the Cocktail Hour, a program offering guests two drinks and some nibbles before making their way to dinner. Chris enjoyed the creativity in changing the drinks each month. The Cocktail Hour remains available, and the kitchen has expanded to offer a more robust menu. Chris is gratified with the restaurant’s evolution through the pandemic and beyond. “We want to create a special place that the city is proud of.” There’s nothing trendy about that.


Stingy Jack Smash

1 3/4 ounces Brandy

3/4 ounce fresh lemon juice

1 tablespoon purchased pumpkin butter

1/4 ounce agave nectar 

2 sprigs rosemary 

Add all ingredients to a cocktail shaker with ice and shake feverishly. Strain over ice, garnish with rosemary and a Brach’s candy pumpkin.


  1. The Stingy Jack is a traditional smash, which itself is a variation of a sour. Sours combine spirit, citrus and syrup in a shaker. Smash add herbs, so when the drink is shaken, the herbs are smashed, drawing out their essence. Change up your smashes by swapping out the herbs and spirits.
  2. Make sure to strain the drink well so you don’t get small pieces of the herbs in your glass. 
  3. Agave nectar is not as sweet as regular simple syrup and can be found in most groceries and natural food stores.