Nuts, warm spices, and winter squash combine for a comforting cocktail that embodies fall. Vanilla and cinnamon flavors prevail complemented by a hint of molasses. The drink was designed as a standalone experience, so settle in after dinner and pair Your Favorite Scarf with cool weather, a cozy sweater, and a backyard fire.
4 ounces Cashew-Almond Horchata (recipe below)
1 ounce Ron Zacapa No. 23 Rum
½ ounce Michter’s Rye Whiskey
Run a lime wedge along the rim of a glass coffee mug. Dip the edge of the glass into your pumpkin spice rim seasoning (recipe below). Fill glass with ice. Add liquid ingredients and stir. Garnish with toasted pumpkin seeds.
Tips: For a nonalcoholic version, omit the booze and add a little water for consistency.
Adjust the sweetness level to your personal liking by adding more (or less) syrup.
Cashew-Almond Horchata
6 tablespoons white rice (we prefer jasmine for its floral characteristics)
6 ounces by weight (about 1 ¼ cups) blanched slivered almonds
2 cinnamon sticks
zest of 1 lime
2 ¼ cups cashew milk
Acorn Squash Syrup
- Thoroughly pulverize the rice in a blender or spice grinder. Transfer to a glass jar and add the almonds, cinnamon stick, and lime zest. Stir in 2 ¼ cups of hot tap water, cover, and let stand at least 6 hours or, preferably, overnight.
- Transfer the mixture into the blender and blend for 3 or 4 minutes, until it no longer feels very gritty. Add 1 cup of water, then blend for a few seconds more. Set a large sieve over a mixing bowl and line with dampened cheesecloth. Pour in the almond-rice mixture a little at a time, gently stirring to help the liquid work its way through the cloth. When all has been strained, gather up the corners of the cheesecloth and twist them together to trap the dregs inside. Squeeze the package firmly to expel all the remaining liquid.
- Add cashew milk and ¾ cup water. Add 1 ½ cups acorn squash syrup. Stir to combine. Refrigerate in an airtight container. This will keep for five days or more in the fridge.
Acorn Squash Syrup
8 ounces peeled acorn squash*, cut into chunks
3 cups water, divided
9 grams cinnamon stick (2–3 sticks)
½ teaspoon ground allspice
¼ teaspoon ground ginger
small pinch kosher salt
6 ounces (by weight) brown sugar
20 ounces (by weight) white sugar
- Put squash and 1 ½ cups water into a blender and blend until smooth.
- Add the squash puree and the rest of the ingredients to a nonreactive pot and stir so that no sugar is stuck to the bottom of your pot. Gently bring to a boil.
- Reduce heat to a simmer and let cook for 20 minutes. Turn off heat and allow to cool for 20 minutes for flavors to develop.
- Strain the syrup through the finest sieve you have. A layer of cheesecloth is also effective.
- Refrigerate. This syrup will easily keep for a few weeks.
* Sweet potatoes or pie pumpkins also work well
Pumpkin Spice Rim
This simple addition visually makes your drink pop and adds a touch of flavor.
1 tablespoon pumpkin pie spice
2 tablespoons brown sugar
1 tablespoon white sugar
Mix all ingredients together and store in an airtight container.
About Whiskey Kitchen: In between a sit-down restaurant and casual bar, Whiskey Kitchen was designed as an environment where both the beverage and culinary programs are thoughtfully composed and served with equal attention. Events range from an annual Sauce Boss competition to intimate Know Your Whiskey weeknight meetups. Stop in for drinks after work or elevated Southern comfort food.
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