Autumn Cocktail with Roasted Butternut Squash and Book Review for Savory Cocktails by Greg Henry
Roasted butternut squash-infused vodka creates the Winter Squash Cocktail adapted from Savory Cocktails by Greg Henry, where it was adapted from Phoebe Wilson of the Dogwood Cocktail Cabin.
Servings: 8
Ingredients
Simple Syrup
- 1 cup sugar
- 1 cup water
Butternut Squash-Infused Vodka
- 1 small butternut squash about 1 pound
- 1 750 ml bottle vodka
Autumn Cocktail
- 1/2 cup squash-infused vodka
- 2 tablespoons/ 1 fl. ounce simple syrup
- 1 tablespoon / 1/2 fl. ounce freshly squeezed lemon juice
- 1 tablespoon / 1/2 fl. ounce freshly squeezed lime juice
- 1 big pinch ground cinnamon
- 1 big pinch freshly grated nutmeg
- 1 sage leaf as garnish
Instructions
Simple Syrup
- Bring sugar and water to boil together in saucepan, stirring occasionally.
- Reduce heat to low until a syrup is reached, about 4 minutes.
- Allow to cool for 30 minutes.
- Store in a airtight container in refrigerator, up to 30 days.
Butternut Squash-Infused Vodka
- Roast squash at 400 degrees for 30-40 minutes, until the skin blisters.
- Allow to cool. Peel skin off, remove seeds, cut into chunks.
- Place in a mason jar or glass container with a bottle of vodka.
- Set in a cool place for five days.
- Remove the squash from the vodka. Strain with mesh strainer into a clean jar.
Autumn Cocktail
- In a cocktail shaker combine vodka, simple syrup, ice cubes, lemon juice, lime juice, cinnamon and nutmeg. Shake vigorously until well chilled.
- Strain into cocktail or martini glass.
- Garnish with more cinnamon if desired and a sage leaf.
- The original recipe calls for cinnamon and nutmeg to be used as a garnish only, but I liked mixing it all together. This makes one serving, but the entire recipe will make 8 or more.