We like our cocktails swavory (sweet and savory) and this butternut squash cocktail is the ultimate. We recently shot a few Pressed Juicery juice-based cocktails (stay tuned!) with mixologist Vince Anter of FIG Restaurant here in L.A., when he mentioned his experiments with this unusual recipe. We knew we had to try it and, after one (or two) swigs had to share the recipe with readers!

Try this incredible cocktail over the holidays and enjoy the sage, nutmeg, orange and, of course, butternut squash amazingness. We guarantee party guests have never had anything like it.  If you’re truly ga-ga for this gourd-geous veggie, pair the cocktail with the best butternut squash soup we’ve ever had.

Butternut Blink Cocktail


2 oz butternut-squash infused vodka
.75 oz nutmeg syrup
.75 oz lemon juice
Amaro Nonino rinse
sage leaf for garnish

How to infuse the vodka:

Cut up one butternut squash into 1″ cubes, roast with butter and brown sugar for 1 hour at 400 degrees.

Combine one bottle vodka and roasted squash to a glass jar with a tight fitting lid and allow to sit for a few days, up to a week. Strain once through strainer, and then again through a coffee filter. 


Combine all liquid ingredients in martini shaker with ice. 
Shake and strain into glass. 
Garnish with a single sage leaf. 

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