Invierno de Jerez

photo credit: Maryanne Carmack

Head bartender Vinnie from Canoe Brewpub shares his latest vegetable cocktail creation, the Invierno de Jerez, made from fresh butternut squash juice.

Ingredients

1 oz fresh butternut squash juice

1 oz Lustau East India Solera sherry

1 oz Giffard pear liqueur

1/8 oz Navan Vanilla & Cognac liqueur

1 dash Fee Brothers East India orange bitters

3 dashes Jerez sherry vinegar

Preparation

Combine all ingredients in a shaker, add ice, shake hard and double strain into a chilled cocktail glass.

Garnish

Fresh sprig of sage – crunch the sage in your hand to release the essential oils and then place on top

or

Cinnamon dusted dried pear and apple chips