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Squash Cocktail Recipe

Thank the Gourd For This Adorable Fall Cocktail

Here's an idea for what to do with all the gourds on your table after Thanksgiving: put a drink in them! Mixologist Bryan Schneider, from the high-concept New York City restaurant Park Avenue Autumn, has made the ultimate Fall drink inside a hollowed-out delicata squash. It's called the Mai Chai, and he showed us how to re-create the drink at home.

The Mai Chai Cocktail

From Bryan Schneider, Park Avenue Autumn

Notes

To make chai-infused rum, soak a few tea bags in a bottle of rum for a week, then remove tea bags.

The Mai Chai Cocktail

Ingredients

  1. 1 delicata squash
    2 ounces chai-infused rum
    3/4 ounce lime juice, freshly squeezed
    1/2 ounce pepita or orgeat syrup
    1/4 ounce pumpkin liqueur
    Crushed ice and whole ice
    Cocktail umbrella, optional

Directions

  1. Ahead of time, cut the top off a long, thin delicata squash and remove the seeds. Place in freezer until thoroughly frozen.
  2. In a large cocktail shaker, combine chai-infused rum, lime juice, pepita or orgeat syrup, pumpkin liqueur, and crushed ice. Shake vigorously for 30 seconds.
  3. Add whole ice to the bottom of an old-fashioned glass. Remove squash from freezer, and situate the glass so the squash stays upright.
  4. Strain cocktail into squash. Garnish with cocktail umbrella, optional.
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