FINAL_ Sweetpotato Cocktail Guide

Local Thai

Ingredients ½ cup purple sweet potato water 1 oz Covington Sweet Potato Vodka ½ oz beet infusion ¼ cup Lenny Boy Sweet Potato Pie Kombucha Thai red curry, for rimming Outer Banks Sea Salt, for rimming Directions

1. To make sweet potato water, boil two purple sweet potatoes until they are soft. Save the water in a mason jar or tight fitting container and set aside. 2. To create the beet infusion, pour a high quality and high proof spirit (ex: TOPO Distillery’s Vodka) in a sealable container and add roughly chopped beets. Strain after two days and add water until you reach desired flavor. Mixologist suggests using ½ cup beets, ½ cup of Vodka and 1 cup of water. Set aside in a tight fitting container. 3. For the red curry salt rim, use a 1:1 ratio of Thai red curry and Outer Banks Sea Salt and place in a rimming dish or a plate. Using a tall cylindrical glass or any glass with a smooth rim, moisten the rim. Turn the glass upside down and dip it into the red curry salt. 4. In a cocktail shaker, combine sweet potato water, vodka and beet infusion. Shake vigorously. 5. Pour the kombucha on top of the cocktail in the glass for flavor and bubbles, and serve! Created by Sarah Wells, Heirloom Charlotte, North Carolina

Difficulty

18