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>oz</unit></quantity> of gin to a mixing glass

Add <quantity>1<unit>fl oz</unit></quantity> of Campari

Add <quantity>1<unit>fl oz</unit></quantity> of pumpkin vermouth

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

Stir well

Add <quantity>1</quantity> clear ice to your chosen cocktail glass

Strain the cocktail into a glass

Toast <quantity>1</quantity> slice of dried orange and garnish. The pumpkin negroni is ready

Enjoy!