Kabocha Colada: A Tropical Cocktail for Fall

Name: Kabocha Colada: A Tropical Cocktail for Fall
Yield: 10
Cuisine: American

Recipe: Lorenzo Cyril , Katana Kitten , New York City

Photo: Gonzalo Loayza

November 26, 2025

A tropical cocktail with the rich, cozy notes of autumn.

Katana Kitten head bartender Lorenzo Cyril layers the rich flavors of fall in a tropical cocktail. “I wasn’t aiming to create a traditional colada or do a classic tiki riff,” he says. “What I wanted was to build something that felt like fall. Something rich, layered, and cozy, but still light enough to enjoy over crushed ice.” The lush, sweet earthiness of kabocha squash served as a starting point complemented by creamy oat milk and nutty brown butter. Banana liqueur and aged rum bestow it with soft tropical notes. “While it’s not a textbook colada, it definitely sits in that space: indulgent but balanced, textured but crushable,” says Cyril.

Ingredients

1 1/2 oz. aged rum (Katana Kitten uses Bacardi Ocho)
1 oz. kabocha brown butter oat syrup
1/2 oz. crème de banane
1/4 oz. Amontillado sherry
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Kabocha Brown Butter Oat Syrup (2 cups)
3/4 cup roasted kabocha squash flesh (from 1/2 small squash)
3/4 cup barista-style oat milk (like Oatly Barista Edition)
1/2 cup turbinado sugar (or light brown sugar)
5 Tbsp. unsalted butter
2 tsp. mirin (Jozo or another hon-mirin — avoid aji-mirin)
2 tsp. vodka (optional, for preservation — 100 proof preferred)

Tools:shaker
Glass:rocks or highball
Garnish:dehydrated kabocha chip and freshly grated nutmeg

Preparation

Add all the ingredients to a shaker. Whip shake with a small amount of crushed ice. Shake hard for 6–8 seconds. Dump the entire contents into a chilled heavy rocks or highball glass. Top with more crushed ice to mound. Garnish.
Kabocha Brown Butter Oat SyrupCut a kabocha squash in half and remove seeds. Roast cut-side down at 400°F for 45–60 minutes, until very soft and lightly caramelized. Scoop out 3/4 cup of flesh once cooled.

In a saucepan, melt butter over medium heat. Cook until golden brown and nutty-smelling, about 5–7 minutes. Keep the browned milk solids in—they enhance flavor.

In a separate pot, gently warm the oat milk (do not boil). Stir in the browned butter, sugar, and mirin until fully dissolved.

Transfer the roasted squash and warm butter-milk mixture to a blender. Blend until smooth and pourable (60–90 seconds). Pass through a fine mesh strainer or nut milk bag for a silky texture.

Once cool, stir in vodka (if using) to extend shelf life. Pour into a clean jar or bottle. Label and refrigerate where it will keep for 10-14 days. Shake before each use.