4 Butternut Squash-Infused Seasonal Drinks For Autumn
With its rich and smooth texture, butternut squash can be used not only for typically savoury foods like soups and roasted dishes, but it can also be used to concoct unique seasonal beverages. The vegetable’s natural sweetness and earthy undertones can elevate beverages by adding an earthy richness to the flavour profile of the drinks.
Butternut squash’s versatile flavour compliments both light and dark spirits.
Read on for drink recipes that utilise butternut squash to create fall-inspired beverages.
Spiced Butternut Rum Flip
A flip is typically a kind of cocktail that uses egg to create a creamy and rich texture, and this pairs excellently with the velvety texture of butternut squash.
To make this drink, combine 60ml of spiced rum, 30 ml of butternut squash puree (roast peeled and cubed butternut squash until tender and blend with some water until smooth), 15 ml of maple syrup, and one whole egg in a cocktail shaker. Dry shake (without ice) the mix for 10-15 seconds to perfectly emulsify the egg, then add in some ice and shake again until the drink is thoroughly chilled.
Strain the mix into a cocktail glass and grate in a small amount of nutmeg over the top as a garnish.
Butternut Squash Margarita
This unique and creative twist makes sure that butternut squash is incorporated to create a smooth and slightly sweet variation of the classic margarita.
To prepare the drink, take a cocktail shaker and combine 40 ml of tequila, 30ml of freshly squeezed lime juice, 20 ml of triple sec, and 2 tablespoons of the butternut squash puree (as prepared above). Next, add in ice and shake the mixture well and then strain it into a lowball glass filled with ice and a pre-prepared salted rim.
Garnish the cocktail with a lime wedge or wheel.
Butternut Manhattan
Adding butternut squash to this classic cocktail brings a seasonal twist to the drink. First, start off by infusing 200 ml of sweet vermouth with 100 g of roasted butternut squash cubes, and let the mixture steep in a tightly sealed jar for 2-3 days to concoct a strong and flavourful infusion. Next, strain out the solids from the mixture and in a mixing glass filled with ice, combine 30 ml of rye whiskey and 30 ml of the butternut squash-infused vermouth along with adding 2 dashes of Angostura.
Gently stir the mixture until it's chilled and then strain into a chilled cocktail glass and that’s been garnished with a cherry.
Butternut Ginger Brew (Mocktail)
This mocktail combines butternut squash with the spicy kick of ginger for an alcohol-free option.
To make the drink, take a saucepan and combine some butternut squash puree with 500 ml of ginger beer and a tablespoon of honey. Heat the mixture gently and keep stirring until all the ingredients are mixed well and then remove them from heat. Now, strain the mix into a heatproof glass and serve the drink either warm, or chill it for a while and then serve it over ice.
Garnish your mocktail with a thin slice of fresh ginger.
Drink responsibly. This communication is for audiences above the age of 25.
