The only thing more impressive than roasting a whole turkey is telling your tablemates you made the the butternut squash-infused tequila featured in this cocktail.
1/2 oz Absinthe
1/4 oz Simple Syrup
2 oz Butternut Squash-Infused Tequila
3 dashes Peychaud’s Bitters
Build drink in tin. Add ice. Stir and strain into chilled glass.
For the Butternut Squash-Infused Tequila:
1 whole Butternut Squash
2 750ml bottles reposado tequila
2 pieces star anise
1 stick cinnamon
Preheat oven to 350 degrees. Cut squash in half lengthwise. Scoop seeds and discard. Place on large roasting pan and place in oven. Bake for at least an hour until soft. Once cooled a bit, cut into smaller pieces. In a gallon-sized glass jar, add the squash, tequila, star anise, and cinnamon. Close the lid and let infuse at room temperature for 2 weeks. After 2 weeks, strain the whole jar through cheese cloth. Store refrigerated up to 4 weeks.