Every fall, it’s pumpkin this and pumpkin that. Yes, we love pumpkin in just about everything, but let’s not forget about other family members such as the acorn and butternut squashes. In cocktails you say? Why yes! We have a recipe that has a few more steps than most of our drinks and has some very unique ingredients, however once you’re done with this one, you’re going to want to drink it all autumn long.
Just in time for Halloween and Thanksgiving, this cocktail is delicious twist on a classic.
First, you will need to make your butternut squash infused bourbon:
Cut 2 cups of butternut squash into chunks. Mix squash, 1/4 cup of pure maple syrup and 1 tsp of cinnamon together. Spread the squash mixture on a baking sheet and bake in the oven at 350 degrees for 15 minutes or until soft. Allow it to cool.
In a large glass jar, combine the squash with 1 750 ml bottle of bourbon (we like Burnside Bourbon from Portland). Keep the empty bottle! Cover tightly and allow it to infuse for two weeks. After two weeks, strain the bourbon, funnel back into the empty bottle and cap it tightly. The infused bourbon should keep for five to seven days.
Butternut Squash Old Fashioned:
2 oz squash-infused bourbon
1 TBS maple syrup
Dash of Giffard Banana Liqueur
Dash walnut bitters
Orange peel for garnish
In a mixing glass, combine all of the ingredients with ice and stir. Strain into a rocks glass over fresh cracked ice, garnish with an orange peel. Sip and savor!