Photo by Andrew HyslopServes7 cocktailsfrom Sean Thibodeaux of St. Charles Exchange in Louisville, KYIngredients1 teaspoon ground ginger1 teaspoon ground cinnamon¼ teaspoon bourbon vanilla extract1 pinch salt1 cup sugar1 cup hot water2 ounces Woodford Reserve bourbon1 egg white2 teaspoons sweet potato puree*Marshmallow creme DirectionsMix ginger, cinnamon, bourbon vanilla extract, salt, and sugar. Slowly stir in water. Double strain and let cool.Combine ¾ ounce mixture with other ingredients except marshmallow creme in cocktail shaker. Add ice and shake well.Double strain into chilled coupe glass.To garnish, cover cocktail with marshmallow creme. Using brulee torch, carefully toast top of creme. *For sweet potato puree, boil peeled sweet potato until soft. Blend potato until it reaches the consistency of mashed potatoes.