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Recipe Detail Page


Squash and Sage Mocktail
Autumn 2024
Sage, one of Indigenous culture’s sacred medicines, brings earthy and citrusy notes to this mocktail, and it’s a natural with the sweetness of butternut squash. Throw in maple syrup and a splash of lemon, and this drink is a testament to traditional Indigenous ingredients with all the fall feels. Bonus: it’s a great way to use up leftover roasted squash!
Makes 1 drink
SQUASH PURÉE
1 1/2 cups (375 mL) roasted butternut squash
1/2 tbsp (7 mL) maple syrup
1 tsp (5 mL) cinnamon
Salt to taste
SAGE-INFUSED MAPLE SYRUP
1/2 cup (125 mL) maple syrup
4 large sage leaves
MOCKTAIL
4 large sage leaves, divided
1/4 oz fresh lemon juice
3 tbsp (45 mL) Squash Purée
2 oz water
3/4 oz Sage-Infused Maple Syrup
1. For the squash purée, place ingredients in a food processor. Run machine, stopping to scrape down bowl, until very smooth, about 2 minutes. Transfer to an airtight container. Refrigerate up to 4 days.
2. For the sage-infused maple syrup, place ingredients in a small pot over medium-low heat. Gently simmer for 10 minutes. Remove from heat, cool completely and strain into a glass jar. Cover and refrigerate up to 2 weeks.
3. For the mocktail, place 3 sage leaves and lemon juice in a cocktail shaker. Muddle for 15 seconds. Add squash purée, water and syrup. Fill halfway with ice. Shake until ice-cold, about 15 seconds. Strain into a chilled coupe glass. Garnish with remaining sage leaf.
Makes 1 drink