Butternut Rum Toddy Cocktail Recipe

Butternut squash? In a cocktail? Yes, please!
Butternut Rum Toddy Cocktail Recipe

Butternut Rum Toddy Cocktail Recipe

Photo by: Image courtesy of Center Bar

Image courtesy of Center Bar

Who needs butter when you can get the same rich flavor from butternut squash?

Butternut squash isn’t just for dinner. At Center Bar in New York City, chef/owner Michael Lomonaco makes it into a syrup for a butternutty hot toddy.

Butternut Rum Toddy

Courtesy of Michael Lomonaco, chef/owner of Center Bar, New York City

  • 1 ½ ounces Ron Zacapa rum
  • 1 ounce butternut squash syrup
  • ½ ounce B&B
  • 2 dashes orange bitters
  • Boiling water
  • Macerated apple slice to garnish

Butternut Squash Syrup:

  • 1 butternut squash
  • 6 cups water
  • 4 cups light brown sugar
  • 4 cups granulated sugar
  • 2 teaspoons cinnamon or 2 cinnamon sticks

Cut butternut squash in half and roast in oven face down. After squash is roasted, cut into chunks. In a pot, add water, brown sugar, granulated sugar and the cinnamon. Boil for 15 minutes, then taste to see how potent the syrup is. It should have a nutty taste.

Add rum, butternut squash syrup, B&B and orange bitters to a hot toddy glass, then add hot water and stir.

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