Build Me Up Butternut 

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To learn more about this recipe, see our related article, "After the Apple." 

Build Me Up Butternut

Yield: 1 drink plus 3½ cups Butternut Squash Syrup

Cook Time: 30 minutes

  • Butternut Squash Syrup

    1½ cups butternut squash, peeled and diced into ½-inch cubes

    2 cups granulated sugar

    3 cups water, divided

    2 cinnamon sticks

    6 whole cloves

    4 allspice berries

    ¼ whole nutmeg (about ¼ teaspoon), grated



    1½ ounces Plantation Barbados Rum

    ½ ounce Pampero Aniversario Rum

    ½ ounce Pierre Ferrand Dry Curaçao

    ½ ounce whole milk

    1 dash Angostura bitters

    1 dash fresh ginger juice

    Butternut squash syrup


    Sprig of rosemary, for garnish


1. Make the Butternut Squash Syrup: In a large saucepan, combine the squash, sugar, 2 cups water, the cinnamon, cloves, allspice and nutmeg. Bring to a boil, then reduce the heat and simmer until the squash is soft, about 15 minutes. Strain the mixture through a fine-mesh sieve, reserving the syrup. Pick out the cinnamon, cloves and allspice, and discard. Transfer the squash and the syrup to a blender. Add remaining 1 cup water and purée until smooth. Strain the purée through a fine-mesh sieve, let cool and transfer to an airtight container. Refrigerate until using.

2. In a cocktail shaker, combine the rums, curaçao, milk, bitters, ginger juice and 1 ounce of the Butternut Squash Syrup. Fill with ice and shake until chilled. Strain into a coupe and garnish with the rosemary sprig. Serve.

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