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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


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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