Butternut Squash Old Fashioned
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stirredrocks
autumnadvanced prep
Ingredients
- 2 ozsquash-infused bourbon(see notes)
- 1 dashGiffard Banane Du Bresil liqueur
- 1 barspoonmaple syrup
- 1 dashwalnut bitters
Garnish: orange twist
Preparation
- 1.
Add all ingredients to a mixing glass with ice and stir until well chilled.
- 2.
Strain into a rocks glass over fresh cracked ice.
- 3.
Garnish with an orange twist.
Notes
Squash-infused bourbon: Cut 2 cups butternut squash into chunks. In a bowl, add the squash, ¼ cup maple syrup and 1 teaspoon cinnamon, and stir until the squash chunks are covered with the syrup and cinnamon. Spread the squash on a baking sheet and bake in the oven at 350 degrees for 15 minutes or until soft. Allow to cool. In a large Mason jar, combine the squash with a 750 ml bottle of bourbon, and set the empty bottle aside until later. Cover tightly and allow to infuse for two to three weeks. Strain out the solids and discard, funnel back into the empty bottle (be sure to label the bottle), and cap tightly. The infused bourbon should keep for five to seven days.