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

Written By:

Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ...

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