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Build Me Up Buttercup!

Add all ingredients (except graham crackers) to a shaker without ice, and shake vigorously for at least 15 seconds. Add ice and shake well again. Double strain into a rocks glass that has been rimmed with graham cracker crumbs. Garnish with a sage leaf.


  • 1.5 oz Sunday Gin
  • 1 oz butternut squash puree*
  • 0.75 oz lemon juice
  • 1 egg white Salted graham cracker crumbs**

Squash puree

  • 1c pureed butternut squash
  • 0.5 c maple syrup
  • Half of a grated nutmeg seed

Roughly chop peeled squash into 1-inch cubes. Boil until tender, then strain (reserve water) and let cool slightly. Puree until smooth while adding maple syrup and reserved water. Grate half of a nutmeg seed into the mix, and store in a sealed container in the refrigerator for up to one week.

Salted graham cracker crumbs

  • 1 sleeve of graham crackers
  • 1 oz salt

Pulse crackers and salt in a food processor until super fine. Store in a sealed container at room temperature.

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