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