Sweet Potato Rye

Add oat milk and let sit until visible curdling or separation occurs.

Strain using a chinois and cheesecloth or a permanent coffee filter until liquid runs clear. Transfer filter over a new container and pour the initial strained liquid back over the curds.

Repeat if necessary. Store refrigerated.

To serve, add desired amount to mixing glass with ice and stir briefly. Strain over a big cube.

Optional garnish: sweet potato chip.

This recipe has ingredient sub-recipes. Here’s how to make them!

SWEET POTATO CHIP-INFUSED RUSSELL’S 6 RYE WHISKEY
Ingredients

• 750ml Russell’s 6 Rye Whiskey
• 8oz Lightly-Salted Sweet Potato Chips

Instructions
Infuse for three hours or until oil from the chips begins to shine on top of the liquid. Strain out solids.

GRAHAM CRACKER OAT MILK
Ingredients

• 1 carton Oat milk
• 1 packet Graham Crackers

Instructions
Allow to Infuse for one hour, and then blend until thoroughly incorporated.

BOOM BOOM JUICE
Ingredients

• 1 part Grand Marnier Cordon Rouge
• 1 part Water
• 6g Citric Acid + 4g Malic Acid, per 100ml liquid

Instructions
Add all ingredients together in a non-reactive container and stir briefly to incorporate. Store in a non-reactive container or dropper.

CINNAMON TINCTURE
Ingredients

• 1 cup Overproof Neutral Spirit
• 100g Crushed Cinnamon Sticks

Instructions
Combine ingredients and allow to infuse for minimum of three days. Strain and store in a non-reactive container.