Gather your ingredients.
Add your lemon juice to a shaker.
Then add your Rye, allspice dram for spiciness, butternut squash puree (squash roasted with white wine and sugar), and egg whites.
First dry shake (without ice) to emulsify the egg whites. Then shake with ice until nice and frosty.
Double strain into an Old fashioned glass and season with some freshly ground white pepper.
Butternut squash is an interesting and unexpected choice for a hint of savory flavor. Combine that with allspice and green cardamom, and it turns into a beautifully balanced holiday drink.
- 1.5oz Rye (Old Overholt)
- 1/2oz St. Elizabeth allspice dram
- 1/2oz Lemon juice
- 1.0oz Butternut squash puree
- 3/4oz Egg whites
- Optional green cardamom pod
- White pepper grinder
- 1.0 Cocktail shaker and strainer
- 1.0 Fine meshed sieve
- 1.0 Old fashioned glass
San Francisco, CA