Build Me Up Butternut Cocktail Recipe

Ingredients

• Butternut Squash Syrup
• 1½ cups butternut squash, peeled and diced into ½-inch cubes
• 2 cups granulated sugar
• 3 cups water, divided
• 2 cinnamon sticks
• 6 whole cloves
• 4 allspice berries
• ¼ whole nutmeg (about ¼ teaspoon), grated
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• Cocktail
• 1½ ounces Plantation Barbados Rum
• ½ ounce Pampero Aniversario Rum
• ½ ounce Pierre Ferrand Dry Curaçao
• ½ ounce whole milk
• 1 dash Angostura bitters
• 1 dash fresh ginger juice
• Butternut squash syrup
• Ice
• Sprig of rosemary, for garnish

Directions

1. Make the Butternut Squash Syrup: In a large saucepan, combine the squash, sugar, 2 cups water, the cinnamon, cloves, allspice and nutmeg. Bring to a boil, then reduce the heat and simmer until the squash is soft, about 15 minutes. Strain the mixture through a fine-mesh sieve, reserving the syrup. Pick out the cinnamon, cloves and allspice, and discard. Transfer the squash and the syrup to a blender. Add remaining 1 cup water and purée until smooth. Strain the purée through a fine-mesh sieve, let cool and transfer to an airtight container. Refrigerate until using.
2. In a cocktail shaker, combine the rums, curaçao, milk, bitters, ginger juice and 1 ounce of the Butternut Squash Syrup. Fill with ice and shake until chilled. Strain into a coupe and garnish with the rosemary sprig. Serve.