Butternut Rum Toddy Cocktail Recipe
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.