Squashface

Name: Squashface
Ingredients: 1.25 oz Ewing Young Rye Mash Whiskey; 0.5 oz Mezcal; 0.25 oz Yellow Chartreuse; 0.25 oz Elderflower Liqueur; 0.25 oz Bitter Bianco; 0.25 oz Cinnamon Turbinado Syrup; 0.75 oz Lemon Juice; 20 drop(s) Turmeric Tincture; 2 dash(es) Peychaud's Bitters; 1 ea Egg White

+ 6 Likes

By John

Submitted on: October 31, 2022

Seasonal

Signatures

I wanted to bring in some fall flavors that acknowledged the complexity it can bring beyond, say, pumpkin spice. This one honors the backbone of whiskey infused with kabocha squash and layers earthy, herbal, floral, and yes, spice. It's complex and fun and absolutely delicious!

Ingredients

1.25 oz
Ewing Young Rye Mash Whiskey

0.5 oz
Mezcal

0.25 oz
Yellow Chartreuse

0.25 oz
Elderflower Liqueur

0.25 oz
Bitter Bianco

0.25 oz
Cinnamon Turbinado Syrup

0.75 oz
Lemon Juice

20 drop(s)
Turmeric Tincture

2 dash(es)
Peychaud's Bitters

1 ea
Egg White

Instructions

Garnish

Dehydrated kabocha squash

Build

Shake & Double Strain

Glass

Coupe

Estimated strength

About 21% ABV (estimate)

By John

Craft Cocktail Creator

I love trying new ingredients, learning new techniques, and of course, creating new cocktails-- especially ones influenced by food in some way. I also love the photography/videography side of things. I’m incredibly passionate about my craft but try not to take myself too seriously. Cheers!...

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Infuse whiskey with dehydrated squash for ~48 hours. Add all ingredients and dry shake. Add ice, shake until chilled, fine strain into coupe and garnish with dehydrated squash.

Editor's Note

Kabocha squash-infused rye and smoky mezcal build an earthy, complex base. Yellow Chartreuse and elderflower add herbal and floral layers, creating a sophisticated sour that goes far beyond typical fall spice.