NEW ORLEANS – It may be the best time of the year, but at the Virgin Hotels New Orleans the team thinks it’s the “Best Thyme of the Year.” So much so, they’ve created an entire cocktail for the season.
When you’re looking to finish your holiday food and drink list, make sure to add this one to the menu.
Servings
1
servingsIngredients
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1 oz Elijah Craig
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.75 oz Amaro Montenegro
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1 oz Sweet Potato & Rosemary reduction
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3 dashes Chicory pecan bitters
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1 garnish Rosemary Sprig
- Sweet Potato Reduction
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1 whole Sweet potato
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4 sprigs Rosemary
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5 drops Vanilla Extract
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2 quarts Water
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1 quart Brown sugar
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1 pinch Salt
Directions
- Build in mixing glass, add ice and stir.
- Strain over large rock.
- Garnish with a rosemary sprig.
- Sweet Potato Reduction
- Sauté sweet potato with salt in a pan till roasted. Add rosemary and stir until fragrant.
- Add water to deglaze the pan and bring to a boil, then reduce heat. Add vanilla extract. Cook for about 30 minutes or until sweet potato is tender.
- Turn off the heat and stir in the brown sugar. When cool, strain and serve.
