Provided by: Mixologist Eben Freeman
2 oz. Matusalem Gran Reserva Rum
3/4 oz. John D. Taylor’s Velvet Falernum Liqueur
grated fresh nutmeg to garnish
2 oz. Butternut Squash Jus
8lb butternut squash
5 tablespoons brown sugar
5 tablespoons brown butter
Make approximately 16 oz. of butternut squash jus by juicing the squash. Simmer juice to reduce by one third, add 5 tablespoons of brown sugar and stir until dissolved. Add 5 tablespoons of brown butter to the juice and refrigerate overnight. Pass through a sieve to remove the butter solids.
Into a cocktail mixer pour 2 oz. of butternut squash and add the remaining ingredients except nutmeg.
Shake and strain into a double rocks glass 3/4 filled with fresh ice cubes.
Garnish with freshly grated nutmeg.(Published 2005)