This gin-based fall/vacation drink incorporates sherry and a candy potato syrup.
- 1 ½ oz. Wonderbird No. 61gin
- ½ oz. Manzanilla or fino sherry
- ½ oz. Candy potato syrup*
- 4 dashes Angostura bitters
Mix all elements in a mixing glass with ice.
Stir and pressure right into a coupe or Martini glass.
Garnish with an orange peel.
Bake a big candy potato at 400 levels for 15-20 minutes. Add to a saucepan with 2 cups brown sugar; 1 ½ cups water; 2 tsps. Cinnamon or 1 cinnamon stick;1 complete star anise; and a couple of complete cloves. Simmer till all of the sugar is dissolved, frivolously press the candy potatoes to interrupt them up a contact. Reduce the combination to the bottom setting for 10-Quarter-hour then kill the warmth. Permit the syrup to steep for at the very least half-hour and as much as an hour. Tremendous pressure; refrigerate for as much as two weeks.
The mixologists at Wonderbird created this recipe.