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Cornucopia Cocktail | Cheers

This gin-based fall/vacation drink incorporates sherry and a candy potato syrup.

Cornucopia Cocktail

Key phrase gin, sherry, candy potato
  • 1 ½ oz. Wonderbird No. 61gin
  • ½ oz. Manzanilla or fino sherry
  • ½ oz. Candy potato syrup*
  • 4 dashes Angostura bitters
  • Mix all components in a mixing glass with ice.

  • Stir and pressure right into a coupe or Martini glass.

  • Garnish with an orange peel.

*For Candy potato syrup:
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. Minimize the combination to the bottom setting for 10-Quarter-hour then kill the warmth. Permit the syrup to steep for a minimum of half-hour and as much as an hour. Superb pressure; refrigerate for as much as two weeks.

The mixologists at Wonderbird created this recipe.


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