Let's Squash This

Jamaican Rum, Ancho Chile-Ginger Shrub, Butternut Squash, Dark Karo Syrup, Green Chile Bitters, Nutmeg

Bartender Katie Kennedy of Contento | New York

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Adapted by StarChefs | january 2023

INGREDIENTS:

Ancho Chile and Ginger Shrub:
Dried ancho chile peppers, seeds and stems removed
300 grams white balsamic vinegar
300 grams fresh ginger juice
300 grams white sugar

Butternut Squash Purée:
2 large butternut squashes, halved and deseeded
Ground nutmeg
Ground cinnamon
Juice from 2 oranges
4 ounces ginger juice
4 ounces karo syrup

To Assemble and Serve:
¼ ounce dark karo syrup 
2 ounces Jamaican rum
3 dashes green chile bitters
Grated nutmeg
Toasted coconut-covered marshmallow

METHOD:

For the Ancho Chile and Ginger Shrub:
In a medium bowl, combine chiles and vinegar. Let steep overnight. The next day, strain vinegar through a fine chinois. Transfer to a small stockpot. Add ginger juice and sugar. Cook over medium high heat until sugar is fully dissolved. Remove from heat and let cool. Reserve.

For the Butternut Squash Purée:
Heat oven to 350°F. Place squash on a parchment-lined baking sheet. Roast 1 hour. Remove from oven and remove skin. Discard. Season squash with nutmeg and cinnamon. Dice and set aside. In a large bowl, combine orange juice, ginger juice, and karo syrup. Transfer to a Vitamix blender. Add diced squash and purée until smooth. Reserve.

To Assemble and Serve:
In a shaker filled with ice, add karo syrup, rum, bitters, 1 ounce Butternut Squash Purée, and ¼ ounce Ancho Chile and Ginger Shrub. Shake 30 seconds. Strain into a Collins glass. Garnish with grated nutmeg and skewered marshmallow.

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