The Farmer's Daughter Recipe
Rich rum meets fall garden party Ricotta washed Probitas, aged rum, Benedictine, roasted peach, butternut squash, lemon
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Ingredients
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Base Spirit
Fruits and Vegetables
Garnish and Extras
Method
Preparation of Ingredients
Roast the Peach
Preheat your oven to 400°F (200°C). Cut the peach in half, remove the pit, and place it cut-side up on a baking sheet. Roast for 15-20 minutes until tender and slightly caramelized. Allow to cool, then scoop out the flesh and set aside.
Prepare the Butternut Squash
Peel and cube the butternut squash into 1-inch pieces. Boil in salted water for about 10-12 minutes or until fork-tender. Drain and let cool slightly before mashing or blending into a smooth puree.
Mixing the Cocktail
Combine Ingredients
In a cocktail shaker, combine the Probitas Rum, aged rum, Benedictine, roasted peach flesh, butternut squash puree, and lemon juice. Add ice to the shaker.
Shake
Shake vigorously for about 15-20 seconds until well chilled.
Strain
Strain the mixture into a chilled cocktail glass. You can use a fine mesh strainer to ensure a smooth texture.
Garnishing
Garnish
Garnish your cocktail with fresh mint leaves on top. Optionally, you can add a small slice of roasted peach on the rim for extra flair.