Cocktail & Other Recipes By Spirit Tequila & Mezcal Cocktails


orange-hued comrade cocktail in a short-stemmed coupe glass, garnished with a cinnamon stick balanced on the rim
Image: / Tim Nusog

It’s hard to deny that spaghetti squash seems like a head-scratcher of a cocktail ingredient, much like tequila feels a little more sand and surf than sweaters and scarves. But in the Comrade, the woodsy depth of spaghetti squash and innate vegetative notes of tequila sally forth in entirely novel ways, shining a light on their versatility.

Drinks pro Vance Henderson cooks the spaghetti squash down into a fragrant cordial, combining it with granulated sugar, rosemary and vodka. That cordial is shaken with reposado tequila, Drambuie (a liqueur made from scotch, honey, herbs and spices), dry sherry, chocolate bitters and Angostura bitters. The end result is a cocktail that’s earthy, savory and mildly spiced, so it’s perfect for sipping during the fall and winter seasons.

Make the Comrade the next time you crave a Pumpkin Spice Latte or other gourd-based beverage, and you’ll be rewarded with a surprising and flavorful drink.


  • 1 ounce reposado tequila

  • 1 ounce Drambuie liqueur

  • 1/2 ounce dry sherry

  • 1 ounce spaghetti squash cordial*

  • 2 dashes chocolate bitters

  • 2 dashes Angostura bitters

  • Garnish: cinnamon stick


  1. Combine the reposado tequila, Drambuie, dry sherry, spaghetti squash cordial, chocolate bitters and Angostura bitters into a mixing glass with ice, and stir until the glass begins to frost.

  2. Strain into a chilled coupe glass, and garnish with a cinnamon stick.

*Spaghetti squash cordial: Add 1.5 cups of squash puree, 1 cup of granulated sugar and 1 sprig of rosemary to a heavy-bottom saucepan, and bring to a rolling simmer over medium heat, stirring slowly. Remove from the heat and let cool. Strain through fine-mesh cloth into a clean bowl, and stir in 1 cup of vodka until combined. Use immediately or refrigerate in an airtight container for up to 1 week.