Calabaza Flip
Ingredients
- 2 oz Hiatus Tequila Añejo
- 1 oz Pumpkin Puree*
- 0.5 oz Caffo
- 0.5 oz Simple Syrup*
- 1 whole Egg
Preparation
- Ice a shaker tin, lock the tin and shake as hard as you can to chill the empty tin.
- Remove the ice and add tequila, pumpkin puree, Caffo, simple syrup, and egg to the chilled tin
- Shake vigorously for 30-45 seconds to whip the egg.
- Strain into a coup.
- Garnish with fresh nutmeg and a star anise.
- *Pumpkin Puree: Heat equal parts of water and sugar in a saucepan. Stir frequently until sugar is dissolved. Turn heat off and let cool. Label, date, and store in an airtight container in the fridge for up to 1 month.
- **Simple Syrup (1:1): Heat equal parts of water and sugar in a saucepan. Stir frequently until sugar is dissolved. Turn heat off and let cool. Label, date, and store in an airtight container in the fridge for up to 1 month.
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