Perfect for Thanksgiving: Sweet Potato Pie Cocktail
on 07/11/10 at 3:45 pmBooze News
The recipe for the sweet potato reduction makes more than is needed; store in an airtight container and refrigerate for up to 4 days. Adapted from Tiffany Short of PS 7′s in the District.
For the sweet-potato reduction
- 1 medium sweet potato, peeled and cut into 1 1/2 inch pieces
- 2 1/2 cups water
- 1/2 cup sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
For the drink
- 2 ounces gold rum, such as Mount Gay
- 1 ounce (2 tablespoons) sweet-potato reduction
- 1/2 ounce half-and-half
For the sweet potato reduction: Place the potato pieces in a medium saucepan and add 1 1/2 cups water, or just enough to cover. Bring to a boil over high heat, then reduce the heat to medium and cook for 12 to 15 minutes or until the pieces are tender and can be easily pierced with a fork.
Transfer the potato pieces and their cooking liquid to a blender or food processor (do not fill to the top; be careful with hot contents). Puree for about 30 seconds or until smooth. Return the puree to saucepan and add the sugar and spices. Add the remaining 1 cup of water and cook over medium to medium-low heat, so that the mixture barely bubbles at the center, for 20 to 25 minutes or until it has thickened to an applesauce-like consistency. (You should have 2 to 2 1/4 cups total. ) Cool to room temperature before using.
For the drink: Fill a cocktail shaker with a handful of ice. Add the rum, sweet potato reduction and half-and-half. Shake for 10 to 15 seconds, until well chilled. Strain into a martini glass.