Butternut Squash-Infused Rum

• 1 large butternut squash, peeled and roughly chopped
• 1 1/2 liters water
• 2 liters white rum
• 1/2 liter dark spiced rum
• 1/2 espresso cup cloves (official Italian measurement)
• 1 liter simple syrup (500 grams of sugar to a liter of water)

1. Cook the squash in water for about 1 hour or until the squash is very soft.
2. Remove the pot from the stove, add cloves and white rum and let it infuse overnight.
3. The next day, pass through a chinoise or fine strainer and add simple syrup and dark rum.
4. Keep in the refrigerator and drink very cold, over ice, either straight or with soda water.

butternut squash, liters water, liters white rum, rum, espresso, simple syrup

Taken from www.foodrepublic.com/recipes/butternut-squash-infused-rum-recipe/ (may not work)