1½ oz Roundstone Rye Whisky
1 oz sweet potato shrub*
½ oz lemon juice
1 egg white
2 dashes Jerry Thomas Bitters
Add all the ingredients except for the egg white in a Boston shaker. Add ice and shake. Strain into the smaller part of the shaker, pour out the ice and add the egg white to the smaller part of the shaker. Add two dashes of Jerry Thomas Decanter Bitters into a chilled coupe and coat the inside of the coupe. Shake the cocktail again very vigorously and pour into the chilled coupe. Enjoy!
*Sweet potato shrub
Preheat the oven for 300 degrees. Peel and chop a sweet potato. Place pieces on a baking sheet covered in parchment. Bake for one hour. While sweet potato is baking, prepare 4 cups of 1:1 simple syrup. Puree the baked sweet potatoes with the syrup and add ¼ cup of apple cider vinegar to the mixture. Allow to cool before using. Store for up to 1 month in the fridge.
Courtesy Chad Robinson, and used with permission.