Cocktail O’Clock: I Yam What I Yam
We’re nearing the end of winter, but there are still more cozy cocktails to be sipped! Before the spring sun comes back, snuggle up to an inspired s’mores-ish cocktail, made with sweet potato (yes, sweet potato!) shrub. This recipe comes from Whisler’s, one of Austin’s favorite craft cocktail bars. (And one of my personal favorite places to grab a drink and some spicy Thai food!)
I Yam What I Yam
1.5 oz Butter-Infused Flor de Cana 7yr
.5 oz Milletti Amaro
1 oz Sweet Potato Shrub
2 dashes of Fee Bros Black Walnut bitters & 1 dash of Bitter Truth Jerry Thomas bitters
Shake and strain over ice in an old-fashioned glass. Garnish with toasted marshmallow.