FINAL_ Sweetpotato Cocktail Guide

Rye Whiskey Cranberries Ingredients ½ cup white sugar 1 cinnamon stick 1 vanilla bean (cut lengthwise) Juice of one lemon 1 tsp freshly grated nutmeg ½ cup of water 1 cup fresh or frozen cranberries 2 cups rye whiskey Directions 1. Combine all ingredients except for the cranberries and whiskey into a small saucepan. Bring to a boil, stirring frequently. 2. Once it has come to a boil add cranberries. Simmer on low heat for 5–10 minutes. Don’t overcook as the cranberries will burst. 3. Take off the heat and add whiskey. Let cool. 4. Once cool, transfer the cranberries and their liquid to a tight fitting glass jar. Store in the fridge for up to two weeks. Sweet Potato Infused Whiskey Ingredients 3–5 lbs sweet potatoes Fifth of rye whiskey Directions 1. Roast 3–5 lbs of sweet potatoes at 400 degrees F for one hour. 2. Once cool, remove the skin and add the sweet potatoes to a clean glass jar. Add 1 /5 of the whiskey into jar. Mix well and seal tightly. Let sit overnight in a cool, dark place. 3. Strain the mixture well to remove all the grit by hand or using a cheesecloth. 4. It’s important to get all of the pulp out of the liquid. Discard the pulp. Once you have strained it enough, transfer to clean glass bottles and keep in the fridge for up to two weeks.

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