Ladies and gents, this is perhaps my favorite infusion.
I think it’s my favorite because it was served at our wedding party, which rocked. John and I eloped over Labor Day weekend–right before school started–so we threw a celebration in December, on what was supposed to be our wedding date. For us, that was the perfect way to do it: get married (with just our family and wedding party around us) and then celebrate with our dearly-beloved friends a couple months later. Plus, this bourbon was there, so, y’know, it rocked.
We used The Chalkboard to cater our wedding feast and they did an amazing job, on both the food and cocktails. We also used Antoinette Baking Co. to cater desserts–ask me about them if you’ve got time to listen to an hour-long rave. Both businesses are dear to me and have my wholehearted, unsolicited recommendation.
Like we’ve said before, infused spirits make a swell gift or unique thank you, especially around the holidays.
Plus, it’s easy to make multiple flavors at once and big-batch it. Hence, the giant bottle of bourbon pictured here.
You can even get darling, little glass flasks to store the bourbon in. So cute.
Let’s get started with a jar of bourbon. For a single batch, I’d get a 750 ml bottle of mid-level bourbon, like Bulleit.
Next, you’re going to prep the sweet potatoes. One large, or a couple small potatoes will do.
Then, fill the jar with the sweet potato wedges.
And last, wait about a week, or until the bourbon has reached your desired level of sweet potato goodness. That’s it.
This bourbon is great by itself, on the rocks. But it’s also delicious mixed, to add a little je ne sais quoi to your favorite cocktail. Make sure to pair it with savory flavors–I’m itching to try it in a New York Sour.
- 1 750 ml bottle bourbon
- 1 large or 2 small sweet potatoes
- Pour bourbon into a mason jar, until it is ¾ full.
- Peel and chop sweet potatoes into large chunks or wedges.
- Put the sweet potatoes into the jar, filling until the liquid line reaches the top of the jar.
- Let the bourbon sit about a week, or until the flavor reaches desired intensity.
- Serve on the rocks or in your favorite mixed drink.
Note: This Serious Eats article is a helpful guide for infusing spirits.