RECIPE
1.5 oz Angostura 7 year Rum
.25 oz Geijer Glogg Cinnamon liqueur
.25 oz creme de cacao
.75 oz heavy cream
.5 oz Chinese 5 Spice syrup
1 large spoonful of Butternut Squash Puree

Combine all ingredients in a shaker with ice. Shake very well to ensure the puree combines with other ingredients. Strain twice for desired consistency, with the final strain into a coupe glass. Garnish with grated nutmeg.