Sweet Potato Takes Whisky Cocktails into Dessert Territory

Synonymous with “warming,” whisky is a no-brainer for wintry cocktails. Any of the classics from Old Fashioneds to Irish Coffees promise full-bodied notes of vanilla, caramel, molasses, dried and dark fruits, tobacco, brown sugar, and more. As bartenders continue to experiment with different ingredients to pull cocktails in fresh directions, though, new ways to embrace this classic profile emerge. One that’s especially ideal for cozying up on cold days, toasting with at holiday gatherings, or pairing with festive dinner party desserts? Sweet potato.

“Whisky and sweet potato naturally complement each other,” says Colin Williams, director of beverage and service at Saffron in New Orleans, where the Crosby, Stills and Mash cocktail combines rye with spiced sweet potato syrup, sherry, ghee syrup, lemon juice, and egg white. “The warm spice and vanilla notes in the whisky mirror the sweet potato’s sweetness, and when we add in additional spices, the combination becomes a familiar flavor profile for a wide range of guests.”

Sweet potato cocktails prove this root vegetable isn’t solely reserved for smothering in marshmallows or baking into pies. Whether it’s through syrups, purées, whipped creams, or liqueurs, there are plenty of options for utilizing sweet potato in cocktails that range from earthy to marshmallow-sweet. Whichever path you choose, you’ll savor the harmony between this vegetable and whisky.

Milk and Cookies

Created by Giachinno Breen, head mixologist for Burning Barrel Brewing + Spirits, Placerville, California

“The subtle sweetness from the sweet potato syrup delivers the balance and texture we were looking for to mimic a fresh-baked cookie,” Breen says.

• 1 oz. Burning Barrel Alexander (or other malt whiskey)
• ½ oz. crème de cacao
• 1 oz. coconut milk
• ½ oz. sweet potato syrup (recipe below)
• 1 bar spoon black sesame paste

Add all ingredients to a shaker tin with ice and shake. Strain into a chilled Nick & Nora glass.

Sweet Potato Syrup

• 1 cup water
• 1¼ cups sweet potato, chopped
• 1 cup demerara or brown sugar

Bring water to a boil, then lower heat and add sweet potatoes. Remove the pan from heat and cover, let sit until cooled. Strain off the sweet potatoes and add sugar, stirring until dissolved. Strain again to remove any solids. Store refrigerated in an airtight container up to 1 week.

Yappin’ Yam

Created by Milani Gosman, bartender at Trina’s Starlite Lounge, Somerville, Massachusetts

“The oak notes of the maple bourbon pair with the nuttiness of the amontillado sherry and wine-dry sweet potato shochu, with a sweet potato maple fluff syrup highlighting the subtly sweet finish of the whisky,” Gosman explains.

• 2 oz. Smugglers’ Notch Maple (or other maple-flavored bourbon)
• ½ oz. amontillado sherry
• ½ oz. sweet potato shochu
• ½ oz. maple sweet potato fluff syrup (recipe below)
• 2 dashes walnut bitters
• 3 mini marshmallows for garnish

Add all ingredients to a shaker tin with ice, shake, then strain into a rocks glass over a large rock, and garnish with mini marshmallows.

Maple Sweet Potato Fluff Syrup

• 8 oz. of marshmallow fluff
• 4¼ oz. hot water
• 4¼ oz. maple syrup

Combine hot water and maple syrup in a mixing bowl. Slowly, incorporate fluff, continuously stirring. Once well-combined, fine-strain through mesh sieve. Store refrigerated in an airtight container for up to 2 weeks.

Sweet Potato Old Fashioned

Created by Melina Meza, beverage director at Lucia in Los Angeles

Meza originally developed an oxtail Old Fashioned by fat-washing the whiskey. “The sweet potato acts as the bridge between the savory richness of the fat-wash and the bitters, tying in earthy sweetness, warmth, and a rounded texture that complements the bourbon rather than covering it,” she says. Meza adds that the fat-washing element can be removed for the home bartender without sacrificing the rich complexity of the sweet potato and bourbon pairing.

• 1¼ oz. Maker’s Mark (or other wheated bourbon)
• ¾ oz. Corbin Cash Barrel Reserve sweet potato liqueur
• ¼ oz. demerara syrup (recipe below)
• 1 dash Angostura bitters
• 2 dashes Creole bitters
• Orange peel for garnish

Add ingredients to mixing glass over ice and stir. Strain into a rocks glass over a large ice cube, and garnish with an expressed orange peel.

Demerara Syrup

• ½ cup demerara sugar
• ½ cup water

Combine sugar and water over medium heat and stir until sugar is completely dissolved; let cool. Store refrigerated in an airtight container up to 1 month.

Whisky Colada

Created by Sahil Essani, bartender at Room 207 in New York City

Essani’s creation is a whisky-driven riff on a piña colada. “The pineapple gum syrup works beautifully with the smoky Islay whisky, adding a bright, tropical sweetness that lifts and balances the peat’s earthy intensity. The purple sweet potato cream rounds it all out with a rich, silky texture and subtle earthiness, bringing harmony and depth to the cocktail.”

• 1½ Islay single malt scotch
• ½ Liber & Co. pineapple gum syrup
• ¾ oz. verjus
• 2 oz. coconut water
• 1 pinch Maldon sea salt
• 2 oz. purple sweet potato cream as float (recipe below)
• Pinch of sea salt and potato chip for garnish

Shake whisky, syrup, verjus, and coconut water in a shaker tin with ice. Strain over fresh ice in a tall glass. Float the purple sweet potato cream on top, and garnish with a pinch of sea salt and a potato chip.

Purple Sweet Potato Cream

• 1 oz. purple sweet potato powder
• 10 oz. heavy cream

Blend powder and cream together until smooth and airy. Refrigerate in an airtight container for up to 3 days.