Created by Sarah Wells of Heirloom in Charlotte, NC
1/2cuppurple sweetpotato water
1ozCovington Sweetpotato Vodka
¼cupLenny Boy Sweetpotato Pie Kombucha
Red curry salt rim
To create sweetpotato water, boil 2 purple sweetpotatoes and utilize the reserved water that was used to boil the sweetpotatoes to soften them. Put the water in a mason jar or tight fitting container and set aside.
To create the beet infusion, use a high quality and high proof spirit (ex: TOPO Distillery’s vodka) and place roughly chopped beets in a sealable container, strain after two days and add water until you reach your desired flavors. Suggest using ½ cup beets, ½ cup of vodka, and 1 cup of water. Set aside in a tight fitting container.
To create the red curry salt rim, use a 1:1 ratio of Thai red curry and Outerbanks Sea Salt and plate in a rimming dish or on a plate. Using a tall cylindrical glass or any glass with a smooth rim, moisten the rim. Turn the glass upside down and dip it into the red curry salt.
In a cocktail shaker, combine sweetpotato water, vodka and beet infusion and shake vigorously.
Pour the kombucha on top of the cocktail in the glass for flavor and bubbles, and serve!
Recipe provided by the North Carolina Sweet Potato Commission (http://ncsweetpotatoes.com/).