ClickThru DSC 0229
Photo by Poprock Photography

recipe heading-plus-icon


1 cocktail

    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
  • Sprig of rosemary
  • Sweet Potato Infused Whiskey
  • 3-5 pounds sweet potatoes
  • Fifth of Troy & Sons Blonde Moonshine Whiskey

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.
  • from Mixologist Joey Allabach of Vivace, Charlotte, North Carolina

Leave a Reply

Be the first to comment.