Fall Cocktails 2005

See Also

The Chef
Eben Freeman of WD-50

One Drink


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, created with:

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.