INGREDIENTS
Grilled Sweet Potato Spirit (Makes approximately 60 ounces):
20 ounces sweet potatoes, peeled and cut into ¼-inch rounds
1 bottle 190-proof neutral-grain spirit
1 liter Fiji water
1 vanilla bean, split with seeds
Pumpkin in Demerara Syrup (Makes approximately 8 ounces):
8 ounces finely diced pumpkin
12 ounces water
12 ounces 190-proof neutral grain spirit
Cinnamon-Pecan Tincture (Makes approximately 8 ounces):
½ pound pecans, roasted
1 cinnamon stick
8 ounces 190-proof neutral grain spirit
Demerara-Fino Sherry Syrup (Makes approximately16 ounces):
15 ounces fino sherry
10 ounces Demerara sugar
To Assemble and Serve:
2½ ounces Grilled Sweet Potato Spirit
1¼ ounce Demerara-fino Sherry Syrup
7 drops Cinnamon-Pecan Tincture
1 bar spoon Pumpkins in Demerara Syrup
METHOD
Grilled Sweet Potato Spirit:
Grill sweet potato rounds over hardwood charcoal until charred. Finish roasting in a hot oven and let cool to room temperature. Combine potatoes, spirit, water, and vanilla bean into a sous vide bag and vaccum seal. Insert bag into water bath at 173 º F for one hour. Remove and immediately chill in ice bath. Strain contents through a chinois and bottle.
Pumpkin in Demerara Syrup:
Combine pumpkin, water, and spirit into a sous vide bag and vacuum seal. Insert bag into water bath at 173 º F for one hour. Remove from bath and immediately transfer to ice bath. Strain pumpkin through a chinois. Bottle syrup and reserve pumpkin.
Cinnamon-Pecan Tincture:
Combine pecans, cinammon, and spirit into a sous vide bag and vacuum seal. Insert bag into water bath at 173 º F for one hour. Remove from bath and immediately transfer to ice bath. Strain through a chinois and bottle.
Demerara-Fino Sherry Syrup:
Combine sherry and sugar and bring to a boil. Strain through a chinois and reserve.
To Assemble and Serve:
Combine spirit, syrup, and tincture into a shaker with ice. Double strain into a chilled cocktail glass. Garnish with pumpkin.
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