Butternut Squash Daiquiri
Beyond being one of the most Instagram-able cocktails I've ever seen, the Butternut Squash Daiquiri gives an earthy, wintry note to the
Created by Bittercube for the new Cafe Alma, making the cocktail involves a bit of labor up front but, after the first sip, your guests will call it a labor of love.
Bittercube's Nick Kosevich readily admits "technically, this drink is a daisy, but we call it a daiquiri because it has a better ring to it, and we build it like a daiquiri." The difference between this and the classic daiquiri recipe is the addition of butter-washed Lawless Distilling vodka and Licor 43 to a pre-batch mix that serves as the liquor base.
This recipe isn't one that beginners are likely to tackle, but those who try are in for a treat.
- ¾ oz Fresh Lemon Juice
- ¾ oz Butternut Squash Syrup *
- 2 oz Butternut Squash Pre-batch **
- Sage leaves
* To make Butternut Squash Syrup:
- ¼ lb Butternut squash
- 14 oz Simple Syrup
- ½ tsp of salt
Cut squash in half and sprinkle with salt. Roast squash at 400 degrees until it begins to brown. Take out of oven and let sit for 15-20 minutes; squash should be soft. After this, blend ingredients together in a blender. Strain through a chinois strainer and cheese cloth.
** To make squash pre-batch:
Combine 3 parts of rum and 3 parts vodka to 2 parts Licor43.
Assemble lemon juice, squash pre-batch, and squash syrup in a shaker tin. Give a long shake over ice (20 seconds or so). Double strain into a lowball glass (or into a mate gourd, if you have one). Garnish with two sage leaves.
Cafe Alma joins James Beard Award-winning Restaurant Alma in Northeast Minneapolis, serving a chef-inspired menu. The Cafe is an all-day, a la carte, walk-in setting with bakery counter, bar and table service. The restaurant features 3-course fixed price menu for dinner only. A full bar and cocktail menu is available at both locations.
(612) 379 - 4909