Thirsty Thursday: Give Thanks with The Casserole Cocktail a.k.a. The Sweet Potato Cocktail
I don't know about you, but I start planning my Thanksgiving spread on November 1st. Start the holiday season off right with this cocktail capturing the flavors of the traditional Sweet Potato Casserole. The only time-consuming part about this cocktail is roasting the sweet potato to make the lightly spiced sweet potato syrup. But it's definitely worth the extra step when you experience the flavors of roasted sweet potato with smoky bourbon and orange curacao.
- 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
- 1 sweet potato
- 1/2 cup granulated sugar
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
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.
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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