Photo by Poprock Photography Serves1 cocktail from Mixologist Joey Allabach of Vivace, Charlotte, North Carolina Ingredients The Cocktail4 ounces sweet potato-infused Troy & Sons Blonde Moonshine Whiskey1 ounce Luxardo Maraschino Liqueur3-4 dashes of “Fee Brothers" Black Walnut BittersSplash of cranberry juiceRye Whiskey Cranberries Sprig of rosemary Sweet Potato Infused Whiskey3-5 pounds sweet potatoesFifth of Troy & Sons Blonde Moonshine Whiskey Directions The Cocktail Fill a shaker with ice and combine all ingredients, except cranberries and rosemary, in shaker, stir with bar spoon 15-20 times. Strain through a bar strainer into chilled martini glass. Garnish with rye whiskey cranberries and a sprig of rosemary. Sweet Potato Infused Whiskey Roast 3-5 pounds of sweet potatoes at 400 degrees for 1 hour. 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. Strain mixture well to remove all the grit using a cheesecloth and rebottle. Will keep refrigerated for up to 2 weeks.