Build Me Up Butternut

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

Recipe adapted from Doug Petry, Rye, Louisville, KY

Build Me Up Butternut
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Build Me Up Butternut cocktail recipe
Servings
1
drink plus 3½ cups Butternut Squash Syrup
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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