Buttered on Broadway

Join Ginger and Baker’s Beverage Director, Alex Ettinger, in the bar at The Cache as he shares a recipe for one our most popular house cocktails, Buttered on Broadway. This delicious, warming combination of pumpkin, bourbon, mezcal, chile liqueur and amaro is perfect for holiday entertaining.

Buttered on Broadway

  • 1 ounce pumpkin cinnamon syrup (recipe below)
  • 1 ounce bourbon
  • 1/2 ounce mezcal
  • 1/2 ounce ancho chile liqueur
  • 1/4 ounce Cynar (amaro)
  • cinnamon stick, for garnish

Combine all ingredients except the cinnamon stick in a cocktail shaker with ice and shake well. Strain into a rocks glass, add fresh ice and garnish with freshly grated cinnamon. Serves one.

To make Pumpkin Cinnamon Puree:

  • Roast sugar pie pumpkin (or butternut squash!) until tender, puree in a blender or food processor until smooth. Chill.  (Or use canned pumpkin.)
  • For cinnamon syrup, bring one cup water to boil, add one cup sugar and 2 cinnamon sticks. Bring to a boil again. Remove from heat and let sit for 15 minutes. Strain and chill.
  • For pumpkin cinnamon syrup: Combine 1 cup pureed pumpkin with 1 cup cinnamon simple syrup. Refrigerate.