Add <quantity>1<unit>kg</unit></quantity> of white sugar to pot on medium heat

Cook and stir continuously until the sugar dissolves and turns golden. Be careful not to burn it

In a glass with cold water, drop a bit of caramel. If it hardens, the caramel is ready. Transfer immediately to another container out of heat

Add <quantity>3<unit>tbsp</unit></quantity> of crushed cloves

Add <quantity>3</quantity> cinnamon sticks

Crush <quantity>2<unit>tbsp</unit></quantity> of green cardamom pods

Add crushed green cardamom pods

Grate <quantity>4</quantity> tonka beans

Add <quantity>1<unit>kg</unit></quantity> of peeled and diced pumpkin. Mix, cook on medium heat and cover

Stir often and cook until pumpkin is fork tender. The caramel poached pumpkin is ready

Add <quantity>2<unit>L</unit></quantity> of red vermouth and <quantity>100<unit>ml</unit></quantity> of brandy. Stir

Cover and gently simmer for 40m until pumpkin flavor extracted

Strain through fine sieve

While hot, pour in glass bottle for storage

The pumpkin vermouth is ready. Refrigerate until needed

Add <quantity>1<unit>fl oz</unit></quantity> of bourbon whiskey to mixing glass

Add <quantity>¾<unit>fl oz</unit></quantity> of pumpkin vermouth

Add <quantity>3<unit>dashes</unit></quantity> of angostura cocoa bitters

Add <quantity>2<unit>cups</unit></quantity> of ice cubes

Stir until it doubles in volume

Strain into coupe

Stick two cherries and garnish

Enjoy!