At first glance, rum might seem to be the key element in this butternut squash cocktail, but one sip and you’ll know it’s the orange liqueur that steals the show. The cordial deftly balances the squash’s earthiness with the rum’s spice and the glittery cinnamon-sugar rim.
Combine the cinnamon and sugar in a shallow bowl. In a separate shallow bowl, add 1 tbsp of rum. Dip the rim of a double-rocks glass into the rum bowl followed by the cinnamon-sugar to coat, and set aside.
Add the butternut squash base, remaining 3 tbsp of rum, orange liqueur, simple syrup, bitters and juice of 2 lemon wedges into a cocktail shaker filled with ice and stir, then shake until well-chilled.
Strain into the prepared glass.
*Butternut squash base: Preheat the oven to 400 degrees. Combine .5 cup of butternut squash puree (or pumpkin puree), 2 tsp of brown sugar, 1 tsp of molasses and a pinch of salt. Strain the mixture through a fine-mesh sieve into a clean bowl. Use immediately or store in an airtight container for up to 1 week.