Autumn Cocktail: Butternut Squash Infused Vodka Cocktail

By Angela Roberts
Food Blogger, www.spinachtiger.com

An Autumn Cocktail made with butternut squash-infused vodka is just the thing to help us gleefully put the summer sandals away, get out our warm sweaters and turn on our ovens to roast butternut squash. The squash is not for soup which warms the tummy; it’s for vodka which warms the spirit.

While this might sound a little bit out of the ordinary, I have two sets of party guests to tell you that the Winter Squash Cocktail from the Savory Cocktails cookbook is such a charmer for all types of drinkers, and will become our Thanksgiving signature cocktail.

 I needed something fun for a party and this was a much bigger hit than I had expected.  This particular cocktail has some sweetness from simple syrup, but not so much that the vodka and spices can’t be enjoyed for what they are.

The vodka is infused with roasted squash for five days, and then mixed with lemon, lime, simple syrup and the Autumn spices we love….cinnamon and nutmeg. Even the non-cocktail lovers loved this drink, and several people asked for the recipe.  I used Putinka vodka, which is a very decent Russian vodka at a good price. Go ahead and infuse the whole bottle. Maybe two bottles. Halloween and Thanksgiving are perfect opportunities to treat your guests to a special cocktail.

Thanksgiving is a perfect opportunity to treat your guests to a special cocktail.

A complete review of the book, Savory Cocktails, can be found here. 

 Ingredients

• Simple Syrup
• 1 cup sugar
• 1 cup water
• Butternut Squash-Infused Vodka
• 1 small butternut squash (about 1 pound)
• 1(750 ml) bottle vodka
• Autumn Cocktail
• 1/2 cup squash-infused vodka
• 2 tablespoons/ 1 fl. ounce simple syrup
• 1 tablespoon / 1/2 fl. ounce freshly squeezed lemon juice
• 1 tablespoon / 1/2 fl. ounce freshly squeezed lime juice
• 1 big pinch ground cinnamon
• 1 big pinch freshly grated nutmeg
• 1 sage leaf, as garnish
  

1. Bring sugar and water to boil together in saucepan, stirring occasionally.
2. Reduce heat to low until a syrup is reached, about 4 minutes.
3. Allow to cool for 30 minutes.
4. Store in a airtight container in refrigerator, up to 30 days.

1. Roast squash at 400 degrees for 30-40 minutes, until the skin blisters.
2. Allow to cool. Peel skin off, remove seeds, cut into chunks.
3. Place in a mason jar or glass container with a bottle of vodka.
4. Set in a cool place for five days.
5. Remove the squash from the vodka. Strain with mesh strainer into a clean jar.

1. In a cocktail shaker combine vodka, simple syrup, ice cubes, lemon juice, lime juice, cinnamon and nutmeg. Shake vigorously until well chilled.
2. Strain into cocktail or martini glass.
3. Garnish with more cinnamon if desired and a sage leaf.
4. The original recipe calls for cinnamon and nutmeg to be used as a garnish only, but I liked mixing it all together. This makes one serving, but the entire recipe will make 8 or more

   Get more food recipes, inspirations and more at Angela Roberts’ beautiful blog: www.spinachtiger.com

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