Squashface
I’ve enjoyed all the spooky/seasonal posts lately, so it’s about time I gave one back. Not that is spooky, but certainly appropriate for Halloween. The drink stars a squash-infused whiskey (using a lovely rye aged in bourbon barrels gifted from @ewingyoungdistillery). I used kabocha squash, which I think has a richer, earthier flavor compared to, say, butternut or pumpkin (though either would work just fine). I dehydrated thin slices of the squash and infused a few in the whiskey for ~2 days.
The rest of the drink supports the flavor (and rich orange color) of the squash: a bit of an earthy mezcal and turmeric tincture, a hint of floral and a touch of bitter and herbs, and just the right amount of cinnamon to balance the drink slightly away from savory toward sweet. It’s an eclectic cast of characters that comes together surprisingly well and brings so many Fall flavors together.
Recipe
1.25oz squash infused rye whiskey
0.5oz mezcal
0.25oz yellow chartreuse
0.25oz elderflower liqueur
0.25oz bitter bianco
0.25oz cinnamon turbinado syrup
0.75oz lemon juice
20 drops turmeric tincture
2 dashes Peychaud’s bitters
1 egg white
Dry shake, wet shake, fine strain. Garnish with dehydrated squash. Cheers!!
Brands I used (*denotes gifted):
Whiskey: @ewingyoungdistillery*
Mezcal: @codigo1530*
Elderflower: @violetcrownspirits
Turmeric: @bluestembotanicals*
