Kabocha Colada: A Tropical Cocktail for Fall

• 1 1/2 ozaged rum (Katana Kitten uses Bacardi Ocho)
• 1 ozkabocha brown butter oat syrup
• 1/2 ozcrème de banane
• 1/4 ozamontillado sherry
•  _________________________
•  Kabocha Brown Butter Oat Syrup (2 cups)
• 3/4 cuproasted kabocha squash flesh (from 1/2 small squash)
• 3/4 cupbarista-style oat milk (like Oatly Barista Edition)
• 1/2 cupturbinado sugar (or light brown sugar)
• 5 tbspunsalted butter
• 2 tspmirin (Jozo or another hon-mirin — avoid aji-mirin)
• 2 tspvodka (optional, for preservation — 100 proof preferred)

Preparation

1. 1.

   Add all the ingredients to a shaker. Whip shake with a small amount of crushed ice. Shake hard for 6–8 seconds. Dump the entire contents into a chilled heavy rocks or highball glass. Top with more crushed ice to mound. Garnish. Kabocha Brown Butter Oat SyrupCut a kabocha squash in half and remove seeds. Roast cut-side down at 400°F for 45–60 minutes, until very soft and lightly caramelized. Scoop out 3/4 cup of flesh once cooled.

2. 2.

   In a saucepan, melt butter over medium heat. Cook until golden brown and nutty-smelling, about 5–7 minutes. Keep the browned milk solids in—they enhance flavor.

3. 3.

   In a separate pot, gently warm the oat milk (do not boil). Stir in the browned butter, sugar, and mirin until fully dissolved.

4. 4.

   Transfer the roasted squash and warm butter-milk mixture to a blender. Blend until smooth and pourable (60–90 seconds). Pass through a fine mesh strainer or nut milk bag for a silky texture.

5. 5.

   Once cool, stir in vodka (if using) to extend shelf life. Pour into a clean jar or bottle. Label and refrigerate where it will keep for 10-14 days. Shake before each use.