Demerara-Fino Sherry Syrup:
15 ounces Fino sherry
10 ounces Demerara sugar
Pumpkins in Demerara Syrup:
8 ounces pumpkin, small dice
8 ounces pecans, roasted until fragrant
1 cinnamon stick
8 ounces 190-proof neutral grain spirit
Grilled Sweet Potato Spirit:
20 ounces sweet potatoes, peeled and cut into ¼-inch rounds
750 milliliters 190-proof neutral grain spirit
1 liter spring or filtered water
1 vanilla bean, split
Assemble and Serve:
1 bar spoon pumpkin
For the Sweet Potato Spirit:
Preheat the oven to 400 F. Grill sweet potato rounds over hardwood charcoal to char, 3 to 4 minutes per side. Finish by roasting for a few minutes in the oven to loosen potato flesh and caramelize. Cool to room temperature. Add potatoes to an appropriately sized sous vide bag with spirit, spring water, and vanilla bean. Vacuum seal and put bag into water bath at 173oF and let sit for at least one hour. Pull out of bath and immediately chill in ice bath. Open bag, pass the contents through a chinois, and bottle.
For Demerara-Fino Sherry Syrup:
Bring all of the ingredients to a boil in a sauce pan. Remove it from the heat, pass it through a chinois, and store.
For Cinnamon-Pecan Tincture:
Combine all of the ingredients into an appropriately sized sous vide bag and vacuum seal it. Put the sealed bag into a 173oF water bath and let it sit for at least one hour. Pull out of bath and immediately chill in ice bath. Open bag, pass contents through a chinois, and bottle.
For Pumpkins in Syrup:
Heat Demerara syrup over medium-low heat in a medium saucepan. Add pumpkin chunks and poach them in the syrup until tender.
To Assemble and Serve:
Combine 2½ ounces of grilled sweet potato spirit, 1¼ ounces Demerara-Fino sherry syrup, and 7 drops of cinnamon-pecan tincture into a cocktail shaker and shake vigorously. Double strain into a chilled cocktail glass. Garnish with a bar spoon of pumpkin.