makes 1 cocktail, plus extra butternut butter
For the butternut butter:
1 medium butternut squash or sugar pumpkin (equivalent to 1/2 pound of puree)
1/2 pound of unsalted butter
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cloves
4 ounces dark brown sugar
For the cocktail:
3 ounces hot Earl Grey tea
1 1/2 to 2 ounces aged rum
1/4 ounce Velvet Falernum
3/4 ounce butternut squash butter
Maple syrup to taste
1 For the butternut squash butter: Heat oven to 400°F.
Split squash or pumpkin in half lengthwise and scoop out the seeds. Sprinkle squash with salt and brush with maple syrup. Lay flesh side down on aluminum foil covered sheet pan and bake for 45 minutes or until flesh yields easily to a small knife. When cool enough to handle, scoop flesh from the skin and puree in a food processor or blender. For best texture, pass through a tammis to remove all pulp. Puree with butter, cinnamon, nutmeg, allspice, cloves, and brown sugar in a food processor until smooth. Roll into logs in parchment or wax paper and store in refrigerator.
2 For the cocktail: Brew tea and pour into a mug. Add rum and falernum, stir, then swirl in butternut squash butter, steaming with a frothing wand if desired. Add maple syrup to taste.