Butternut Flip


By Dan Oskey

In a pint glass filled with ice, add:

2 ounces Butternut squash-infused bourbon (recipe below)
¼ ounce Tuaca
¼ ounce St. Elizabeth Allspice Dram
½ ounce Cynar (Italian bitter liqueur)
1 whole raw egg

Shake vigorously and strain into cocktail (martini) glass.  Garnish with pinch fresh ground allspice.

(Butternut bourbon: Removing skin and seeds, cut one large butternut squash into 1/2 inch cubes.  Leave raw.  Add to large glass vessel and add 3 bottles of chosen bourbon.  [Jim Beam works fine.]  Let sit for 4 days or until desired squash flavor has infused.  Strain.)

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