The orange flesh of butternut squash has a natural sweetness to it, which gets sweeter still when roasted with a bit of maple syrup, making it an ideal veg to infuse into robust bourbon in the fall.
- 2 oz Squash-infused bourbon*
- 1 barspoon Maple syrup
- Giffard Banane Du Bresil liqueur
- Walnut bitters
- Garnish: Orange peel
In a mixing glass, combine all of the ingredients with ice and stir.
Strain into a rocks glass over fresh cracked ice, and garnish with an orange peel.
*Squash-infused bourbon: Cut 2 cups of butternut squash into chunks. Add the squash, 1/4 cup of maple syrup and 1 tsp of 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 1 750mL bottle of bourbon (like Buffalo Trace), and set the empty bottle aside until later. Cover tightly and allow it to infuse for two to three weeks. Strain the bourbon, 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.