Local Libations: Butternut Squash Infused Whiskey
By Kat Durant
San Diego CA – Inspiration was easy this time around on the Relay, Brianna’s American Cold Hard Toddy (which I can’t wait to try) and Sarah’s Inside Out Squash Pie. Why not try a little of both! This time year calls for some spicy seasonal liquor to keep the chill away even here in Southern CA and the best way to keep up with the holiday madness is to make a large batch to share. This infusion can be enjoyed several ways, the best is straight up so you can savor every spice. It’s also a great substitution in an old fashion and is the perfect liquor for a hot toddy.
CLICK HERE for the full post and recipe.
I used an organic butternut squash from my local market because they tend to be a bit sweeter. I grilled
it up for added flavor and then simmered it in the bourbon so that the heat infused the whiskey with the rich sweet creamy tones of the squash. After heating, I let the squash marinate in the whiskey for 3 days to allow the more mellow flavor of the squash to really take hold. I then added the stronger spices of the cinnamon, ginger
and cloves to seal the deal on this seasonal spice infused whiskey.
Butternut Squash Infused Whiskey
Prep Time: 20 minutes + 3-4 days
Cook time: 34-40 bake + 15 minutes of simmering
Yield: ~ 1.75 liters
- 1.75 liters of bourbon
- 1 Butternut squash
- 4 cinnamon sticks
- 1 tbl cloves
- 5 oz ginger
- Roast squash (better if you can grill it!)
- Grilling optional – you will need to split quash in half and bake at 375 for 30-40 minutes to soften flesh of squash.
- Chop squash into chunks
- Simmer with bourbon for 15 minutes
- Pour into large jar
- Let infuse for 3 days
- Add cinnamon, cloves and ginger – Infuse 2 more days or to taste.
I can’t believe how delicious this is! I swear it even has the taste of vanilla. I don’t think it will even
make it to Christmas but there’s always another cocktail waiting to be made in the new year.