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 Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

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.