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Harvest Flip


1 ounce Niepoort Tawny

¾ ounce Amaro Ciociaro

½ ounce roasted butternut squash purée (recipe follows)

¼ ounce tarragon syrup (recipe follows)

¼ ounce lemon juice

¼ ounce lime juice

1 whole egg


Add all ingredients to shaker tin and shake for 5 seconds without ice to emulsify. Add ice and continue to shake. The goal is to create a meringue-like texture, so long shakes for 30 to 60 seconds are ideal. Double strain into a flute glass. Butternut squash purée 1 butternut squash Preheat oven to 400 degrees. Halve butternut squash and remove seeds. Roast until squash is tender and easily pierced with a fork, about 30 minutes. Remove meat and puree. Tarragon syrup 2 cups sugar 1 cup water Sprigs of tarragon In a medium pot over medium heat, combine water and sugar. Add tarragon and simmer until desired flavor is reached. Strain out sprigs.