Tuesday, November 29, 2011

The Squashed Sour

Hooray for judicious experimentation.

1 1/2 oz aquavit (try the North Shore if you can, it's awesome)
1/2 oz vodka (for weight)
1 oz squash syrup (yes, homemade - it's relatively easy*)
1 oz orange juice
1/2 oz lemon juice
1 egg white

Shake well and strain into an old-fashioned over fresh rocks.  This is a surprisingly refreshing drink, slightly savory and vegetal yet snappy, with a creamy texture.  Again, hooray for experimentation.

*Slice a butternut, acorn, or kombucha squash in half, scoop out the seeds/goo, and place cut side up in a pan.  Roast in a 350°F oven for about 15 minutes, then let cool and cut away from the skin into 1/2 inch cubes (more or less).  Place 3 cups sugar (light and natural is good) and 2 cups water in a pan and bring to a simmer, then pour over the squash cubes in a large heatproof vessel.  Toss in 5 cloves, 5 decently-sized coins of freshly sliced ginger, and 1 cinnamon stick, stir, and let stand for at least 8 hours, or overnight.  Strain well, bottle, and refrigerate; this will make about a liter of syrup.  For longer preservation, dash in 1-2 oz of 151-proof spirits.

Okay, so it's not exactly easy.  But it is tasty and oddly versatile.  For a pleasing non-alcoholic variation, try one part syrup to two parts orange juice and three parts soda water.

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