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New York restaurant Park Avenue Autumn is attempting to bring some dignity back to decorative gourd season. To make "The Mai Chai," head bartender Bryan Schneider hollows out a delicata squash, fills it with rum, Toasted Pepita orgeat syrup, lime juice, and pumpkin butter, and garnishes with an umbrella. It's no Pumpkin Spice Latte, but probably for the best.
