[Recipe] May Ani Tai by David Abalayan of No Entry (Manila)

David Abalayan of No Entry in Manila created his interesting take on a tiki cocktail using brown butter rum and a blend of citruses to bring acidity to its unusual main ingredient: squash. May Ani Tai translates to "there is harvest" in Tagalog, and is a Filipino homage to the Mai Tai.

Ingredients:

30ml Brown Butter Dark Rum*

45ml Squash Puree*

10ml Calamansi Kosho Vodka*

15ml Lime Juice

*Make the Calamansi Kosho Vodka

Blend calamansi peels and green chili (de-seeded) in a food processor and transfer to a mortar and pestle. Add 10% in sea salt and grind until it turns into a paste. Ferment for 4-5 days in a sealed jar at room temperature. Combine vodka and the calamansi kosho in a 1:10 ratio and sous vide for 1 hour at 60°C. Strain through a paper filter. Bottle and refrigerate.

*Make the Squash Puree

De-seed squash and chop into cubes. Boil for 20 mins until fork tender. In a blender add 170g boiled squash, 170g simple syrup (1:1), 2.5ml orange flower water and blend until smooth. Transfer to a squeeze bottle and refrigerate.

*Make the Brown Butter Dark Rum

Add butter to a saucepan and set to medium low heat. Using a metal spoon, stir constantly until milk solids begin to form. Stir until color is golden brown (be careful not to burn milk solids). Combine 1 part brown butter (including toasted milk solids) and 5 parts dark rum. Leave in freezer overnight. Strain through paper filter and bottle.

Method:

Combine all ingredients in a shaker and shake till chilled. Serve over crushed ice in a highball glass.