Butternut-Sage Martini

January  4, 2012
Author Notes

When I make my Butternut-Sage Scones, there's always a bit of butternut liquid leftover from draining the cooked squash. One day, I thought why not turn it into a simple syrup, not sure of what I'd actually use the syrup for, and this martini was born. The Maple-Sage Sugared Walnuts are adapted from the recipe for Maple Sugared Pecans in the cookbook In the Sweet Kitchen by Regan Daley, one of my favorite cookbooks. —mrslarkin

  • Serves one
  • For butternut-sage simple syrup
  • 1/2 cup butternut liquid, drained from a cooked, mashed butternut squash (see Butternut-Sage Scones recipe), or water
  • 1/2 cup turbinado sugar
  • 1/4 cup fresh sage leaves
  • For the maple-sage sugared walnuts and the butternut-sage martini
  • 1 cup raw walnuts, halves and pieces
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon egg whites
  • 2 tablespoons maple syrup
  • 1 tablespoon light brown sugar
  • fresh sage leaf – one large, one small
  • 1/4 ounce Nocello (walnut liqueur)
  • 2 ounces vodka
  • 3/4 ounce butternut-sage syrup, plus more for rimming glass
  • 1 tablespoon finely crushed maple sugared walnuts
In This Recipe
  1. For butternut-sage simple syrup
  2. Place all ingredients in a small saucepan over medium-low heat. Stir until sugar dissolves and mixture starts to steam. Remove from heat, let cool while the sage infuses the syrup.
  3. When cool, strain syrup into a jar. Keeps for a week in the refrigerator.
  1. For the maple-sage sugared walnuts and the butternut-sage martini
  2. FOR THE MAPLE SUGARED WALNUTS: Preheat oven to 300 degrees F. Prepare a parchment-lined cookie sheet. Place walnuts and chopped sage in a small mixing bowl. Mix egg white and maple syrup in a small cup. Add to walnuts and stir well. Sprinkle the brown sugar over and toss to coat nuts completely. Spill walnuts onto cookie sheet, and spread out in one layer.
  3. Bake for 15 - 20 minutes, stirring a few times, until nuts are nicely toasted. Slide parchment off of hot cookie sheet onto a cooling rack and cool completely. Store in an airtight container.
  4. Finely crush a small amount of nuts equal to about a tablespoon. I use my mortar and pestle. Reserve the rest of the walnuts for another use.
  5. Alternatively, skip the maple sugared walnuts and simply rim the glass in granulated maple sugar.
  6. FOR THE BUTTERNUT-SAGE MARTINI: Rub inside of martini glass, as well as outer edge, with large sage leaf.
  7. Place 1 tablespoon butternut-sage syrup in a flat plate. Dip rim of glass in syrup, turning edge of glass all the way around.
  8. Place crushed maple sugared walnuts, or granulated maple sugar, in a flat plate. Dip wet rim of glass into the mixture, turning edge of glass all the way around.
  9. In a cocktail shaker filled 2/3 with ice cubes, add Nocello, vodka and butternut-sage syrup. Shake. Pour into prepared glass. Garnish with small sage leaf.
  10. Cin cin!

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