I always make sweet potatoes, topped with candied pecans and mini marshmellows for Thanksgiving. This lushy version is just as tasty.
- 2 oz Bulleit Rye
- 3/4 oz Benedictine
- Two heaping tablespoons sweet potato puree
- 2 Dashes Pecan Biters or The Bitter Truth Jerry Thomas Bitters
- Maple infused whipped cream, a flamed marshmallow, sprinkling of cinnamon
Add all ingredients into a warm glass. Add 2-3 oucnces boiling water, stir well, top with cream, cinnamon and flamed marshmallow.
Sweet Potato Syrup
- For every sweet potato
- ¼ cinnamon
- ¼ nutmeg
- 1.5 teaspoons brown sugar
- 1 teaspoon sorghum syrup