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.
To make chai-infused rum, soak a few tea bags in a bottle of rum for a week, then remove tea bags.
- 1 delicata squash
2 ounces chai-infused rum
3/4 ounce lime juice, freshly squeezed
1/2 ounce pepita or
1/4 ounce pumpkin liqueur
Crushed ice and whole ice
Cocktail umbrella, optional
- Ahead of time, cut the top off a long, thin delicata squash and remove the seeds. Place in freezer until thoroughly frozen.
- 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.
- Add whole ice to the bottom of an old-fashioned glass. Remove squash from freezer, and situate the glass so the squash stays upright.
- Strain cocktail into squash. Garnish with cocktail umbrella, optional.
- Drinks, Cocktails
- North American
- 1 cocktail