Butternut Squash Rum Sour

Ainekset

2 oz @planterayrum Original Dark Double Aged Rum

75 oz butternut squash syrup*

5 oz lemon juice

2 dashes black walnut bitters

2 dashes orange bitters

1 egg white

Method: combine all ingredients in a cocktail shaker and dry shake vigorously. Add ice and shake again. Double strain into a chilled coupe glass. Garnish with black walnut bitter hearts.

butternut squash syrup: combine 1 cup brown sugar, 1 cup water, 1/2 cup butternut squash purée, and 1/4 tsp vanilla extract. Bring to a boil, then simmer for 10 minutes, stirring continuously. Remove from heat and let cool. Strain using a fine mesh strainer and store syrup in an airtight container in the fridge. Use within 10 days.

Save this post for Thanksgiving & enjoy!