Drink Recipe of the Month



by Chef Edward Delling-Williams of Le Grand Bain, Paris, FR

  • 2.8kg Roasted Butternut Squash Flesh
  • 1 Jalapeño
  • Lime
  • Pinch of Salt

Roast the butternut whole in the oven until fully cooked. Blend the soft flesh of the butternut squash. Put blended squash into a centrifuge machine for 40 minutes. Pour the liquid out into a container and add 1 chopped Jalapeño. Season with lime and salt.

Serve with a 2 oz. Ollita of Del Maguey Vida


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