Thirsty Writer, Libations Marketer
Originally published in the September 2014 issue of Northshore Magazine.
Turn squash in to something surprising and sippable with this recipe from 62 Restaurant in Salem. Read more about Fall cocktail inspirations in the full article here.
Squash Harvest Cocktail
2 oz. Vanilla vodka
1.5 oz. Bailey’s Irish cream liqueur
.5 oz. Simple syrup
3 oz. Butternut squash juice*
Shake all ingredients in a shaker filled with ice and strain into a cocktail glass. Sprinkle a little cinnamon and sugar on top for garnish.
*To make squash juice, peel and cut a medium-sized butternut squash into chunks and run the pieces through a juice extractor. Combine with one cinnamon stick, four cloves, and one tablespoon of brown sugar in a saucepan. Cook over medium heat for about 10 minutes to combine flavors. Strain, and cool juice for use in cocktail. (If you don’t have a juice extractor, boil the squash until tender, purée, and strain, then follow instructions above.)