Recipe: Pumpkin sage julep from Bicicletta in Peachtree City

This week, we’re sharing a recipe for the pumpkin sage julep from Bicicletta. It s currently available as a limited, off-menu drink at the Peachtree City Italian restaurant. The home bar recipe includes step-by-step directions for making pumpkin-infused rye, along with dark demerara syrup in advance. Pro tip: give yourself a few days to infuse the rye, starting with a test batch. Provided by Bicicletta. Ingredients Julep 2 ounces of pumpkin-infused rye 1/2 ounce of dark demerara syrup 1/2 ounce of fresh lemon juice 2 fresh sage leaves, plus one for a garnish Pumpkin-infused rye 8 ounces of rye whiskey 1 cup peeled pumpkin, cut into small cubes Demerara syrup 1/2 cup demerara sugar 1/2 cup water Directions Infuse the rye: Roast pumpkin at 400°F until tender and lightly browned, about 25 to 30 minutes. Let pumpkin cool completely and place in a clean jar with the rye. Cover and refrigerate for 24 hours, testing after 12 hours,