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Recipes

Build Me Up Butternut

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

Build Me Up Butternut

Recipe adapted from Doug Petry, Rye, Louisville, KY

Yield: 1 drink plus 3½ cups Butternut Squash Syrup

Cook Time: 30 minutes

Ingredients

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

 

Cocktail

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

Ice

Sprig of rosemary, for garnish

Directions

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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