Recipe by Julie Rogers of Coltivare in Houston, Texas
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.
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.