Bill Milne
Butternut and Falernum
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Butternut and Falernum

Eben Freeman, Sam Mason, 101 Martinis, Francis Derby / April 2007

This recipe originally appeared in Tailor Made.

A bit like butternut squash soup—with a kick.

• 2 oz. Flor de Caña Centenario 12 year rum
• 3/4 oz. Taylor's Velvet falernum
• 2 oz. butternut jus
• fresh nutmeg

Shake the first three ingredients with cracked ice; strain over fresh ice into double old fashioned glass. Dust with fresh nutmeg and serve.

To make the butternut jus: Juice enough butternut squash (approx. 2 lbs.) to yield 1 cup; taste; sweeten with 1 Tbsp. brown sugar if needed. Reduce to 3/4 cup; add 1 Tbsp. brown butter; refrigerate overnight. Butter will rise to top and solidify; scrape it off before using. Pair with: Eel/duck terrine with chocolate consommé and pickled cherries.