This gin-based fall/vacation drink incorporates sherry and a candy potato syrup.
Cornucopia Cocktail
- 1 ½ oz. Wonderbird No. 61gin
- ½ oz. Manzanilla or fino sherry
- ½ oz. Candy potato syrup*
- 4 dashes Angostura bitters
-
Mix all substances 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 pair of complete cloves. Simmer till all of the sugar is dissolved, evenly press the candy potatoes to interrupt them up a contact. Lower the combination to the bottom setting for 10-Quarter-hour then kill the warmth. Enable the syrup to steep for not less than half-hour and as much as an hour. Positive pressure; refrigerate for as much as two weeks.
The mixologists at Wonderbird created this recipe.
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 pair of complete cloves. Simmer till all of the sugar is dissolved, evenly press the candy potatoes to interrupt them up a contact. Lower the combination to the bottom setting for 10-Quarter-hour then kill the warmth. Enable the syrup to steep for not less than half-hour and as much as an hour. Positive pressure; refrigerate for as much as two weeks.
The mixologists at Wonderbird created this recipe.
