Created by the mixologist from Poole's Downtown Diner in partnership for the 2021 Eat Sweet Restaurant Week
Prep Time1 dayd20 minutesmins
Cook Time15 minutesmins
Course: Beverage, Cocktails
Cuisine: American
Keyword: cocktails, sweetpotatoes
Calories:
Ingredients
2oz.Brown Butter washed rye
½oz.sweetpotato shrub
¼oz.lemon juice
1bottleRye Whiskey
1stickbutter
1sweetpotatopeeled and cubed
1C.brown sugar
1C.water
½C.champagne vinegar
½C.Apple cider vinegar
1rosemary sprig
Instructions
Combine ingredients and ice into a tin and shake. Strain over fresh ice in a rocks glass. Top with soda water. Garnish with rosemary sprig. Instructions for creating Brown Butter Washed Rye and Sweetpotato Shrub are listed below.
Brown Butter Washed Rye:
Melt butter in a saucepan over low heat stirring occasionally until the solids turn golden-brown. Let cool.
1 stick butter
In a bowl, whisk the rye and brown butter together. Freeze overnight.
1 bottle Rye Whiskey
The next day, line a bowl with cheesecloth and pour in the washed rye.
You want to trap all the solid fats from the butter, but the golden bits are ok. Store in a container of your choice.
Sweetpotato Shrub
In a medium saucepan, combine brown butter and water
Heat over low heat to create simple syrup (1:1)
Add sweetpotato and rosemary sprig, let simmer.
Once it starts to bubble, add vinegar and simmer again.
Once the liquid has slightly reduced, discard the sweetpotato and rosemary. Let cool.