Butter ‘Nut’ Craig
Ingredients
- 1 tablespoon sugar
- 0.5 teaspoon ground cinnamon
- 2 ounces rum
- 0.5 ounce orange liqueur
- 0.3 cup butternut squash base
- 0.5 ounce simple syrup
- 2 lemon wedges
- 5 dashes bitters
- cinnamon and sugar
Method
Combine the cinnamon and sugar in a shallow bowl. In a separate shallow bowl, add 1/2 ounce rum. Dip the rim of a double-rocks glass into the rum followed by the cinnamon-sugar to coat, and set aside. Add the butternut squash base, remaining 1 1/2 ounces rum, orange liqueur, simple syrup, bitters and juice of 2 lemon wedges into a cocktail shaker and quickly stir to combine. Then fill with ice and shake until well-chilled. Strain into the prepared glass.