The Casserole Cocktail a.k.a. The Sweet Potato Cocktail

Recipe courtesy Lu Brow, Cafe Adelaide
Show: Eat This, Drink That Episode: Eat This, Drink That
TOTAL TIME: 1 hr 40 min
Prep: 5 min
Inactive Prep: 30 min
Cook: 1 hr 5 min
 
YIELD: 1 serving
LEVEL: Easy

ingredients

  • 2 ounces bourbon
  • 1 ounce Sweet Potato Syrup, recipe follows
  • 1/2 tablespoon orange curacao
  • 1/2 tablespoon lemon juice
  • Ice cubes, for chilling, plus large chunk of ice, for serving
  • Nutmeg, for garnish
SWEET POTATO SYRUP:
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
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Directions

Combine the bourbon, Sweet Potato Syrup, curacao and lemon juice in a mixing glass. Add ice and strain into a rocks glass. Place a large chunk of ice into the glass and garnish with a small amount of nutmeg.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Preheat the oven to 375 degrees F. Place the sweet potato in a roasting pan, cover with aluminum foil and roast until soft in the center, 1 hour. Remove and discard the skins, and let the leftover juices from the potato cool in the pan. Pour the juices into a glass bowl.

Combine 1 cup water, 2 tablespoons of the sweet potato, the sugar, 1 tablespoon of the potato roasting liquid, the nutmeg and cloves in a small saucepan. Bring to a slow simmer over low heat, stirring occasionally to keep it from sticking or burning, until the sugar and sweet potatoes have completely dissolved into the syrup. Cool uncovered before pouring into a glass container. Keep refrigerated and use within 3 weeks.

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