Sweet Potato Penicillin
Sweet Potato Penicillin
- 1 oz imo (sweet potato) shochu
- 1 oz Tomatin Highland Scotch
- 1/2 oz honey ginger butter syrup*
- 1/4 oz Kamora Dulche De Leche Liqueur
- 3/4 oz lemon juice, freshly squeezed
- Garnish with candied ginger or brûléed sweet potato slice
Developed by: Damon Fabbo
Combine all ingredients into a cocktail shaker. Fill with ice and shake until well combined and chilled. Strain into a double old-fashioned glass over a large clear cube. Garnish with candied ginger or a brûléed sweet potato slice.
Bartender Technique Notes
*Honey-Ginger-Butter Syrup: Combine equal parts of honey and ginger juice, and gently heat the mixture. Next, incorporate butter until it is completely melted. Finally, emulsify the entire mixture using xanthan gum, then strain it, and allow it to chill.
