The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Autunno Inverno

Ingredients

The Cocktail

4 ounces sweet potato-infused Troy & Sons Blonde Moonshine Whiskey

1 ounce Luxardo Maraschino Liqueur

3-4 dashes of “Fee Brothers" Black Walnut Bitters

Splash of cranberry juice

Rye Whiskey Cranberries

Sprig of rosemary

Sweet Potato Infused Whiskey

3-5 pounds sweet potatoes

Fifth of Troy & Sons Blonde Moonshine Whiskey

Directions

The Cocktail
  1. Fill a shaker with ice and combine all ingredients, except cranberries and rosemary, in shaker, stir with bar spoon 15-20 times.
  2. Strain through a bar strainer into chilled martini glass.
  3. Garnish with rye whiskey cranberries and a sprig of rosemary.
Sweet Potato Infused Whiskey
  1. Roast 3-5 pounds of sweet potatoes at 400 degrees for 1 hour.
  2. Once cool, remove skins and add potatoes to a clean glass jar. Add whiskey into jar. Mix well and seal tightly and let sit overnight in a cool, dark place.
  3. Strain mixture well to remove all the grit using a cheesecloth and rebottle. Will keep refrigerated for up to 2 weeks.