We’re about to soak a vegetable in bourbon, and honestly, that feels very right.
Butternut squash–infused bourbon, you ask? Yes. Let’s walk through this so you can have a bottle ready for the next eight-ish weeks of holiday fun.
This year I’m very much on the early-holiday train. Some years I wait until November; other years I hold off until after Thanksgiving. This time I’m ready to blast Christmas music, browse the Target holiday section and basically embrace the season early. Help.
Last year I made a few different infused bourbons—apple pie, vanilla chai and chocolate orange are fantastic—so butternut squash was a new experiment for me. I didn’t expect how nicely roasted squash flavor would translate into bourbon until I tried it. The result is warm and slightly pumpkin-like, but without the typical pumpkin spice profile. It’s subtle, cozy and perfect for fall cocktails.
The process is simple: roast the squash with a touch of sugar and cinnamon, pour bourbon over it, and let it infuse. You can use the infused bourbon after a few days, but I recommend giving it a week or two for the flavor to develop fully. Once strained, the bourbon is excellent on its own or in cocktails.
I used this infusion to make butternut Manhattans because that combination sounded irresistible. Other great options are a butternut old fashioned, a warm butternut hot toddy, or even a wintery mint julep. Infused bourbon also makes an interesting, small-batch gift—you don’t need to give a huge jar; a small bottle is charming and different.
Butternut Squash Infused Bourbon (and a Butternut Manhattan!)
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Ingredients
- 2 cups cubed butternut squash
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 3 cups bourbon
Butternut Manhattan
- 1 to 2 dashes angostura bitters
- 1/2 to 1 ounce dry vermouth
- 2 to 3 ounces butternut infused bourbon
- luxardo cherries plus their syrup for garnish
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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Spread the cubed squash on the baking sheet, sprinkle with sugar and cinnamon, and roast 25–30 minutes, until the squash is tender and slightly dried out. Remove and cool.
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Place the cooled squash in a large jar or container and pour the bourbon over it. Cover and let infuse for one to two weeks, shaking occasionally. When ready, strain the bourbon through a fine mesh strainer (you can strain twice for clarity) and bottle for use.
Butternut Manhattan
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Fill a chilled glass with ice. In a cocktail shaker, stir or shake the bitters, dry vermouth and butternut-infused bourbon for about 30 seconds. Strain into the glass and garnish with one or two Luxardo cherries.
Did you make this recipe?
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Also: imagine making chocolate sauce, cake or caramel with a splash of this bourbon. Exciting possibilities.