Butternut Squash Cocktail Recipe

I’m always looking for new ways to sneak fresh ingredients into my drinks, and honestly, butternut squash is one of those fall flavors I just can’t resist. Its sweet, nutty vibe pairs surprisingly well with a bunch of different spirits, and it gives happy hour a little something extra.

If you’re in the mood to shake up your usual cocktail routine, a butternut squash cocktail is both easy and seriously cozy. It’s got that autumn thing going on, and it’s a fun way to try something you probably haven’t had before.

Here’s my go-to recipe—it’s simple, uses real squash, and you probably have most of the ingredients already. I’ll walk you through what you need, how to pull it together, and toss in a few tips for dialing in the flavor.

This one’s perfect for a chill night at home or if you’re having friends over and want to impress them with something a little unexpected.

Butternut Squash Cocktail Recipe

Sometimes I just want a cocktail that’s creamy, sweet, and, well, not the usual. This one’s a favorite when I’m craving something different.

It’s built around fresh butternut squash puree, and you really don’t need much to put it together.

Equipment

• Cocktail shaker
• Fine mesh strainer
• Jigger or measuring cup
• Muddler
• Spoon
• Knife and cutting board (for squash)
• Small saucepan (for making puree or syrup)
• Glass for serving (rocks glass or coupe glass)

A shaker gets everything mixed up just right. The strainer’s there so you don’t end up with weird chunks in your glass.

I like using a jigger for the sake of accuracy, but honestly, eyeballing it works if you’re comfortable. A muddler comes in handy if you want to toss in some herbs.

Ingredients

• 2 oz vodka or bourbon
• 1 oz butternut squash puree
• 1 oz simple syrup
• ¾ oz fresh lemon juice
• 1 dash ground cinnamon (optional)
• Ice cubes
• Fresh sage or cinnamon stick for garnish (optional)

Homemade butternut squash puree is definitely my preference, but canned is totally fine if you’re in a rush.

Simple syrup is just sugar and water—nothing fancy. I usually make a quick batch on the stove, equal parts sugar and water.

Lemon juice gives it a little edge.

Instructions

• Toss the butternut squash puree, simple syrup, lemon juice, and vodka (or bourbon) into your shaker.
• Add a good amount of ice—about halfway full.
• Pop the lid on and shake it like you mean it for about 20 seconds.
• Strain everything through your mesh strainer into a glass with fresh ice, or go for a coupe if you want it up.
• Sprinkle a bit of ground cinnamon on top, if you’re feeling it.
• Finish with a sage leaf or cinnamon stick for garnish.

Shaking long enough is key—it gets the drink cold and helps everything blend together. Straining keeps it smooth.

I like to sip this one slowly and let all the flavors come through.

Notes

If it comes out too thick, just splash in a little water or more lemon juice. No vodka? Bourbon is great and makes it feel a bit richer.

For the puree, I usually roast peeled squash at 400°F until it’s soft, then just blend it up until smooth.

Sometimes I swap in vanilla simple syrup for a sweeter, slightly fancier flavor. Extra puree keeps in the fridge for a few days, so you can make more later.

If you want to dress it up, rim the glass with cinnamon sugar. And if you’re making drinks for a group, just double everything—easy.

Tasting Notes

When I first try this butternut squash cocktail, the creamy texture is the thing that hits me. There’s a silky smoothness from the squash itself—honestly, it’s pretty unique compared to most drinks out there.

It’s comforting in an unexpected way, especially if you’re the type who likes a savory twist in your cocktails. The flavors come across as gentle, but they’re definitely there.

I pick up on the natural sweetness from the winter squash, and there’s just a touch of earthiness. It’s not cloying or sugary, which I appreciate. Instead, it feels warm, maybe even a bit cozy.

The spices? They’re mild, just enough to notice, but they never steal the show. To break it down a little more, here’s how I’d sum up the main flavors:

The aroma has this roasted veggie vibe with a hint of spice in the background. It’s grounding, honestly—not sharp or overwhelming.

This is the kind of drink I’d pull out when I want to serve something a bit different. For anyone who’s never tried a savory cocktail before, this one’s a pretty gentle introduction.

It’s smooth, easy to sip, and just feels right on a cool evening. I love how each sip leaves behind a soft, cozy finish—almost like a little hug in a glass.