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–+ servings
Sweet Potato Sour Thanksgiving Cocktail - on a blue plate, topped with toasted marshmallows

Sweet Potato Cocktail: Aunt Vernie's Sweet Potato Sour

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
I’ll admit sweet potato casserole often tastes more like a dessert than a side at Thanksgiving, but I couldn’t resist using the syrup from canned sweet potatoes to add some fall vibes to a fun Thanksgiving cocktail. Topping this sweet potato cocktail with torched marshmallows may be a bit over the top, but I’d imagine that’s what Aunt Vernie would do. I use allspice dram for that tropical hit of allspice, clove, and pepper flavors, but a spiced rum is a fine substitute.
5 from 1 vote
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Total Time 5 minutes
Course Drinks
Cuisine Bourbon Cocktail
Servings 1

Ingredients
  

  • ¾ oz sweet potato syrup from canned candied yams
  • ¾ oz lemon juice
  • 1.75 oz Elijah Craig small batch bourbon
  • ¼ oz St Elizabeth’s Allspice Dram or ½ oz spiced rum
  • Garnish: torched marshmallows, candied sweet potato

Instructions
 

  • Add syrup, lemon juice, bourbon, and allspice dram to a shaking tin and fill with ice.
  • Shake for 10-12 seconds or until the shaker is so cold it’s hard to hold.
  • Strain into a chilled coupe glass and top with marshmallows.
  • Torch the marshmallows and sprinkle crushed graham crackers on top.

Notes

To Batch for 8:
  • 1 3/4 cups bourbon
  • 3/4 cup sweet potato syrup from the can
  • 3/4 cup lemon juice
  • 1/4 cup allspice dram
  • 1/3-1/2 cup water
  • Garnish: marshmallows, sweet potatoes
Combine ingredients in a large bottle, shake well and chill in fridge for at least 4 hours before serving, if not overnight.
 
Keyword allspice dram, lemon, sweet potato, thanksgiving, Whiskey Sour
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