|2 oz • Warwick Gin|
|3/4 oz • Lemon|
|1/2 oz • Cardamaro|
|1/4 oz • Pierre Ferrand Dry Curacao|
|2 • Barspoons Spiced Butternut Squash Puree*|
|1 • Dash Orange Bitters|
|3 • Drops Moroccan Bitters|
|• Fresh Grated Nutmeg|
Shake and double strain into a chilled coupe glass.
*For the puree, add two cups cubed butternut squash to two cups light brown sugar, two cups water, and a 1/4 tsp each of powdered clove, cinnamon, nutmeg, star anise, ginger, and allspice. Bring to boil, cool slightly, and blend in a Vitamix until smooth.