- ¼ ounce Fernet Branca
- 2 ounces roasted butternut-infused Four Roses Bourbon*
- 1 ounce Carpano Antica Sweet Vermouth
- 1 whole star anise for garnish
Pour Fernet Branca into a chilled cocktail glass, swirl glass to coat the entire inside, then discard excess liquid. In a bar tin, add infused whiskey, sweet vermouth and ice. Stir vigorously for 20 seconds. Strain into glass. Garnish rim with star anise. Yields 1 cocktail.
* Remove skin and seeds, then cube 1 butternut squash. Toss with ⅛ teaspoon each kosher salt, ground cinnamon, ground nutmeg and 2 tablespoons maple syrup. Spread on a baking sheet. Bake at 350° for 20 minutes, toss and bake another 20 minutes. Let squash cool and place in a large Mason jar. Cover with bourbon. Infuse for 2 weeks in a cool, dark place. Finestrain into a clean bottle and discard solids. Keep refrigerated.