A new take on an old classic, this brilliant cocktail from Kevin Sanders, The Fox’s general manager, will be worth the extra effort of preparing the sweet potato syrup in advance when your holiday celebrations roll around. Cheers!
2 ounces whiskey (George Dickel No. 12)
½ ounce sweet potato syrup
¼ ounce Bruto Americano
2 dashes Dale DeGroff pimento bitters
SWEET POTATO SYRUP INGREDIENTS:
2 cups water
2 cups brown sugar
½ large sweet potato
1 teaspoon vanilla extract
1 ½ teaspoons Maldon sea salt
SWEET POTATO SYRUP DIRECTIONS:
Preheat the oven to 400 degrees. Place the sweet potato on a tray lined with aluminum foil and bake for 45 minutes. While the sweet potato is baking, bring water to a boil. Remove the water from the heat, and whisk in brown sugar, salt and vanilla extract for 30 seconds or until dissolved. Add cinnamon sticks, and steep them for 20 minutes. Strain the liquid with a fine strainer, and discard the cinnamon sticks. Cut the sweet potato into round discs and add them to the sugar, salt and vanilla mixture. Allow them to soak for 24 hours. Strain mixture with a fine strainer again, and pour the syrup into a squirt bottle.
Combine all ingredients in a mixing glass. Add 5 or 6 ice cubes, stir for 15 rotations and let it sit for 10-15 seconds. Strain the cocktail into a rocks glass over a large ice cube. For a more festive ice cube, use the fox stamp, available at The Fox.