Cornucopia Cocktail
This gin-based fall/holiday drink incorporates sherry and a sweet potato syrup.
Cornucopia Cocktail
Ingredients
1 ½ oz. Wonderbird No. 61gin½ oz. Manzanilla or fino sherry½ oz. Sweet potato syrup*4 dashes Angostura bitters
Instructions
Combine all ingredients in a mixing glass with ice.
Stir and strain into a coupe or Martini glass.
Garnish with an orange peel.
Notes
*For Sweet potato syrup:
Bake a large sweet potato at 400 degrees for 15-20 minutes. Add to a saucepan with 2 cups brown sugar; 1 ½ cups water; 2 tsps. Cinnamon or 1 cinnamon stick;1 whole star anise; and 2 whole cloves. Simmer until all the sugar is dissolved, lightly press the sweet potatoes to break them up a touch. Cut the mixture to the lowest setting for 10-15 minutes then kill the heat. Allow the syrup to steep for at least 30 minutes and up to an hour. Fine strain; refrigerate for up to two weeks.
Bake a large sweet potato at 400 degrees for 15-20 minutes. Add to a saucepan with 2 cups brown sugar; 1 ½ cups water; 2 tsps. Cinnamon or 1 cinnamon stick;1 whole star anise; and 2 whole cloves. Simmer until all the sugar is dissolved, lightly press the sweet potatoes to break them up a touch. Cut the mixture to the lowest setting for 10-15 minutes then kill the heat. Allow the syrup to steep for at least 30 minutes and up to an hour. Fine strain; refrigerate for up to two weeks.
The mixologists at Wonderbird created this recipe.
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