Butternut Squash Vodka Cocktail
This cozy fall cocktail infuses vodka with roasted butternut squash for a silky, nutty twist. A little maple syrup, cinnamon, and bitters round out this surprising drink with a mellow, earthy warmth. Simple to make, impressive to serve!
Equipment
- Cocktail shaker
- Fine-mesh strainer
- Measuring jigger or shot glass
- Muddler
- Small saucepan
- Knife and cutting board
- Oven and baking sheet
- Glass for serving
- Spoon: For stirring.
- Vegetable peeler
Ingredients
- 2 oz butternut squash-infused vodka
- 1 oz roasted butternut squash puree
- 1/2 oz simple syrup
- 1/2 oz maple syrup
- 1/4 tsp ground cinnamon
- 2 dashes orange bitters
- 2 dashes walnut bitters
- ice cubes
- roasted butternut squash cubes for garnish, optional
- orange peel for garnish, optional
Instructions
- Preheat oven to 400°F (200°C). Cube the butternut squash and roast on a baking sheet until soft and caramelized, about 25 minutes.
- Puree cooled squash until smooth. Set aside.
- Add vodka, squash puree, simple syrup, maple syrup, cinnamon, orange bitters, and walnut bitters to a cocktail shaker.
- Fill with ice and shake well for 20–30 seconds.
- Double strain into a rocks or coupe glass with fresh ice.
- Garnish with a roasted squash cube or strip of orange peel, if desired.
Notes
For squash-infused vodka, soak roasted squash cubes in vodka for a few days, then strain. For more squash flavor, use extra puree or let vodka infuse longer. Maple syrup brings a caramel vibe. Can’t find walnut bitters? Use only orange bitters. Garnish with cinnamon or orange for a festive touch.