Daryl Van Horne

Bourbon, Tequila, Sweet Potato Syrup, Sfumato

Bartender Jeanne Torres of The Musket Room | New York

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Adapted by StarChefs  |  February 2025  |  Photo: Alexander Zeren

INGREDIENTS

Sweet Potato Syrup:
2 sweet potatoes
1 cup brown sugar
1 cup granulated sugar
2 sticks cinnamon
4 dried chiles, crushed
2 teaspoons ground nutmeg
1 teaspoon kosher salt
2 teaspoons apple cider vinegar

To Assemble and Serve:
Yield: 1 cocktail
1 ounce bourbon
1 ounce tequila
½ ounce Sfumato

METHOD

For the Sweet Potato Syrup:
Heat oven to 425°F. Wrap sweet potatoes in aluminum foil and bake until fork-tender. Remove skin and let cool. In a pan over medium heat, combine remaining ingredients and 1 cup roasted sweet potato. Stir to combine. Bring mixture to a simmer, then reduce heat and cook for 15 minutes. Strain, bottle, and reserve.

To Assemble and Serve:
In a mixing glass, add all ingredients and ¾ ounce Sweet Potato Syrup. Stir to combine. Strain into a Nick and Nora glass.

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