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.




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



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



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


Cinnamon dusted dried pear and apple chips

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