Created by Joey Allabach of Vivace, Charlotte, North Carolina
4 oz sweet potato infused Troy & Sons Blonde Moonshine Whiskey
1 oz Luxardo Maraschino Liqueur
3-4 dashes of “Fee Brothers” Black Walnut Bitters
Splash of cranberry juice
Rye whiskey cranberries
Sprig of rosemary
- Fill a shaker with ice and combine all ingredients in shaker, stir with bar spoon 15-20 times.
- Strain through a bar strainer into chilled martini glass.
- Garnish with rye whiskey cranberries and a sprig of rosemary.
(Note: The Autunno Iverno may also be served on the rocks.)
Sweet Potato Infused Whiskey
- 3-5 lbs sweet potatoes
- Fifth of rye whiskey
Roast 3-5 lbs of sweet potatoes at 400 degrees F for 1 hour.
- Once cool, remove the skins and add the 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.
- Strain the mixture well to remove all the grit by hand or by using a cheesecloth.
- It’s important to get all of the pulp out of the liquid. Toss the pulp. Once you have strained it enough, transfer to clean glass bottles and keep in the fridge for up to 2 weeks.
Rye Whiskey Cranberries
- 1/2 cup white sugar
- 1 cinnamon stick
- 1 vanilla bean (cut lengthwise)
- Juice of 1 lemon
- 1 tsp freshly grated nutmeg
- 1/2 cup of water
- 1 cup fresh or frozen cranberries
- 2 cups rye whiskey
- Combine all ingredients except for the whiskey and cranberries into a small saucepan. Bring to a boil stirring frequently.
- Once it has come to a boil add your cranberries. Simmer on low heat for 5-10 minutes. Don’t over do it as the cranberries will burst.
- Take off the heat and add the whiskey. Let cool.
- Once cool, transfer the cranberries and their liquid to a tight fitting glass jar. Store in the fridge for up to 2 weeks.