Butternut Squash-Infused Rum

Name: Butternut Squash-Infused Rum
Ingredients: 1 large butternut squash, peeled and roughly chopped; 1 1/2 liters water; 2 liters white rum; 1/2 liter dark spiced rum; 1/2 espresso cup cloves (official Italian measurement); 1 liter simple syrup (500 grams of sugar to a liter of water)

6 ingredients

4 steps

Ingredients

1 large butternut squash, peeled and roughly chopped
1 1/2 liters water
2 liters white rum
1/2 liter dark spiced rum
1/2 espresso cup cloves (official Italian measurement)
1 liter simple syrup (500 grams of sugar to a liter of water)

Directions

1

Cook the squash in water for about 1 hour or until the squash is very soft.
2

Remove the pot from the stove, add cloves and white rum and let it infuse overnight.
3

The next day, pass through a chinoise or fine strainer and add simple syrup and dark rum.
4

Keep in the refrigerator and drink very cold, over ice, either straight or with soda water.