Squashbuckler Recipe

Cook the squash

Place the chopped butternut squash and 1 cup water into a medium saucepan. Bring to a gentle simmer over medium heat, cover, and cook until very tender, about 12–15 minutes. If water evaporates too quickly, add a splash more to keep from sticking.

Blend to puree

Drain any excess water, reserving a tablespoon if needed to adjust texture. Transfer the cooked squash to a blender or food processor. Add the brown sugar, ground cinnamon, lemon juice and salt. Blend until smooth, adding up to 1 tablespoon reserved cooking liquid if needed to achieve a thick but spoonable puree. Taste and adjust salt or lemon for balance. Let cool to room temperature (about 10–15 minutes). Yield: about 1 cup; you will use 2 tablespoons per cocktail.

You can make this puree up to 3 days ahead and refrigerate in an airtight container. Warm slightly if it becomes too stiff before using.

Combine ingredients

In a cocktail shaker, add 2 tablespoons of the cooled squash puree, 2 oz bourbon, 1/2 oz ginger liqueur (or 1/2 oz ginger syrup plus a dash of ginger bitters), 1/2 oz fresh lemon juice, 1/2 tablespoon maple syrup and 2 dashes Angostura bitters.

Dry shake (optional)

If you want a silkier, slightly frothy texture, seal the shaker and dry shake (no ice) vigorously for 10–15 seconds to emulsify the squash puree with the spirits.

Shake with ice

Add about 1 cup of ice to the shaker. Shake vigorously for 12–18 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly frothy.

Strain and serve

Fill an old-fashioned glass with 4 ice cubes. Double-strain the cocktail into the glass through a fine mesh strainer to remove any squash fibers for a smooth mouthfeel.

Garnish with a thin apple slice or a dehydrated squash slice floated on top. Finish with a light grate of fresh nutmeg over the drink. Serve immediately.