Created by Katie Ontiveros, bartender at the Hilton New Orleans Riverside, this cocktail takes a page from your favorite cookbook. “Sweet potato pie is a southern holiday staple in New Orleans,” Ontiveros says. “This twist on the traditional Old-Fashioned will have you reminiscing about Grandma’s kitchen back home. The hint of maple from the Crown Royal complements the sweetness of the sweet potato simple syrup, giving the drink all the flavors of the Thanksgiving favorite.”
INGREDIENTS
- 1½ oz. Bulleit bourbon (or other bourbon)
- ½ oz. Crown Royal Maple Finished Whisky
- ⅓ oz. sweet potato simple syrup (recipe below)
- 2-3 dashes Angostura bitters
- 2-3 dashes Peychaud’s bitters
- Orange twist
DIRECTIONS
Combine ingredients in a tall mixing glass filled with ice. Stir 20 to 30 seconds, then strain into an Old-Fashioned glass. Garnish with orange twist.
How to Make Sweet Potato Simple Syrup
- 1 medium-sized (about 8 ounces) organic sweet potato
- 1 cup water
- ½ cup sugar
Roast sweet potato in a 375° oven until soft, about 30 to 45 minutes. Scoop out 1/2 cup potato. Place in a saucepan with water and sugar. Cook over medium-low heat for 10 minutes, stirring until sugar is dissolved and syrup forms. Let cool and then purée. Strain through a fine-mesh strainer. Will keep refrigerated for five to seven days.
