Photo by Julie Soefer

recipe heading-plus-icon

yields

one cocktail

    Ingredients
  • 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
steps

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.

  • Recipe by Julie Rogers of Coltivare in Houston, Texas

Leave a Reply

Be the first to comment.


the local marketplace

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW