Not only is this winter squash cocktail delicious, but it's a perfect way to use up your leftover winter squash, whether it be acorn, sweet dumpling, butternut or pumpkin.
*purée the winter squash.
In a small bowl, mix the squash purée with cinnamon, nutmeg and maple sugar.
Pour the honey bourbon and purée /spice mixture into a shaker with ice and shake vigorously.
Strain the cocktail into a snifter glass through a sieve or cocktail strainer.
Brulée the marshmallows with a small kitchen torch and lay on top of the cocktail. Alternatively, you can broil the marshmallows in the oven - just keep an eye on them!
Garnish with a cinnamon stick if desired.
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