Sweet Potato Pie Flip
Photo by Andrew Hyslop

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7 cocktails

  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon bourbon vanilla extract
  • 1 pinch salt
  • 1 cup sugar
  • 1 cup hot water
  • 2 ounces Woodford Reserve bourbon
  • 1 egg white
  • 2 teaspoons sweet potato puree*
  • Marshmallow creme
  1. Mix ginger, cinnamon, bourbon vanilla extract, salt, and sugar. Slowly stir in water. Double strain and let cool.
  2. Combine ¾ ounce mixture with other ingredients except marshmallow creme in cocktail shaker. Add ice and shake well.
  3. Double strain into chilled coupe glass.
  4. 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.

  • from Sean Thibodeaux of St. Charles Exchange in Louisville, KY

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