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Family Roots

Created by Mark Weddle, Traveled Farmer, Greensboro NC
Print Recipe


  • 1.25 oz Sutler’s Gin
  • 0.75 oz yellow chartreuse
  • 0.5 oz fresh lemon juice
  • 1 oz Purple Sweetpotato Shrub
  • 1 egg white

Purple sweetpotato shrub:

  • 3-4 peeled and sliced purple sweetpotatoes
  • 2 sliced lemons
  • 3 tbs ground black pepper
  • 1 cup granulated sugar


  • Combine all ingredients with ice and shake vigorously.
  • Strain into an empty vessel and dry shake for 30 seconds.
  • Pour into a chilled coupe glass and garnish with purple sweet potato batons and a sprinkle of cracked black pepper.

Purple sweetpotato shrub:

  • Place sweetpotatoes, lemon and black pepper in a large bowl and toss gently. Cover with sugar and wrap in cellophane. Allow to rest in a cooler or refrigerator for 2-3 days.
  • After resting, strain off the liquid and mix with an equal ratio of rice wine vinegar. Pour into a container, cover, label and date. Store in a cooler or refrigerator, shelf life is 30 days.