Butternut Bambino

Welcome to the Butternut Bambino cocktail, a delightful fall alternative to pumpkin-based drinks. Conceived by mixologists Anne Robinson and John deBary, this savory Bourbon Flip is enriched with the new and improved Galliano L’Autentico herbal liqueur from Italy. The Butternut Bambino is their creation, their “bambino” or baby, offering a unique and flavorful twist to the classic bourbon cocktail.

INGREDIENTS:

• 1 3/4fl oz/50ml Elijah Craig 12 Year Old bourbon
• 41/2 tsp Galliano L’Autentico herbal liqueur
• 3 tsp heavy cream
• 1 tsp sugar syrup
• 2 heaping tsp butternut squash puree
• egg white
• ice cubes
• GROUND TURMERIC (for garnish)

PREPARATIONS:

1. In a shaker, combine the bourbon, Galliano L’Autentico herbal liqueur, heavy cream, sugar syrup, butternut squash puree, and egg white.
2. Shake all the ingredients vigorously without ice to create a frothy texture.
3. Add ice cubes to the shaker and shake again to chill the cocktail.

SERVING:

• Fine strain the chilled cocktail into a martini or coupe glass.

SPECIAL INSTRUCTIONS:

• Fine straining ensures a smooth and velvety texture for the Butternut Bambino.

TIPS:

• When adding ice cubes, make sure to shake the cocktail thoroughly to cool it down and achieve the desired consistency.
• For a visually appealing presentation, garnish the cocktail with a sprinkling of ground turmeric.

BUTTERNUT SQUASH PUREE PREPARATION:

1. Peel, core, and chop half a butternut squash into 1-2 inch/2.5-5 cm chunks.
2. Bring a pan of water to a boil and add the butternut squash chunks.
3. Bring the water back to a boil and then reduce the heat to medium.
4. Cook the squash for about 5 minutes, or until it becomes tender.
5. Strain the cooked squash and puree it in a blender or food processor until smooth.
6. Store the butternut squash puree in the refrigerator for up to 1 week.

The Butternut Bambino cocktail is a wonderful exploration of fall flavors, combining the richness of Elijah Craig 12 Year Old bourbon with the herbal notes of Galliano L’Autentico liqueur and the earthy sweetness of butternut squash puree. This creative concoction is a testament to the ingenuity of mixologists Anne Robinson and John deBary, who have crafted a true bambino—a cocktail baby that will charm your taste buds.

When preparing the Butternut Bambino, remember to shake the ingredients first without ice to create a frothy texture. This step ensures a well-incorporated mixture that perfectly balances the flavors. Adding ice cubes in the next shaking step chills the cocktail, making it refreshing and delightful to sip.

The butternut squash puree serves as the heart of this cocktail, contributing a unique taste that sets it apart from other fall-themed drinks. The process of preparing the puree is simple, and you can keep it refrigerated for up to a week to enjoy multiple servings of the Butternut Bambino throughout the season.

For an elegant presentation, serve the Butternut Bambino in a martini or coupe glass, and don’t forget the final touch—a sprinkling of ground turmeric for a pop of color and added aroma.

Whether you’re hosting a fall gathering or simply want to savor the flavors of the season, the Butternut Bambino is an excellent choice. Its creamy texture, combined with the warmth of bourbon and herbal allure of Galliano, creates an unforgettable cocktail experience.

So, embrace the fall spirit and treat yourself and your guests to the Butternut Bambino. Share this cocktail baby with your loved ones and celebrate the changing seasons with a glass of autumnal delight.