Edy Pie Cocktail

Hello everyone, I am back! Thank you for your patience over the last year as I tackled the task of putting in place a new inventory system for the wine cellars. When I think back to when we started to do this monthly post, I can honestly say that I wrote many of them on my iPhone while holding my infant daughter during naptime. I think about this now as she is about to turn 3. This is what prompted me to create this month’s cocktail.

From the moment Edyn could have solid food, she has been in love with sweet potatoes. But there is one thing she loves more: sweet potato with marshmallows. She has eaten so many sweet potatoes that you would think that she would have been orange by now.

It is because of her that I had the idea to create a cocktail using sweet potato and marshmallows. I call this cocktail Edy Pie. I can’t enjoy one with her yet, but she can have her version, and I can have mine. I hope you enjoy and have a moment to share one with someone you love.

Sweet Potato Puree: 

• 2 large sweet potatoes (fully cooked) 
• 1 Tablespoon ground cinnamon
• 1/2 cup hot water 
• 4 ounces simple syrup

In a blender, combine all the ingredients and puree until smooth. The consistency should be slightly thicker than a pureed soup. Refrigerate.

Marshmallow Foam: 

• 1/2 bag small marshmallows 
• 1 ounce Root Liqueur 
• 1 cup hot water 
• 1 cup half and half or Cruze Farm’s Whole Milk 

Toast Marshmallows with a torch. Add marshmallows to hot water and stir until completely melted. Add liqueur and dairy. Stir and refrigerate to cool for at least one hour. Place mixture in an iSi cream whipper and charge with two N2O cartridges.

The Drink: 

• 2 ounces Buffalo Trace Bourbon 
• 3/4 ounce Snap Ginger Snap Liqueur 
• 2 ounces sweet potato puree 

In a cocktail shaker with ice, combine the bourbon, puree and liqueur. Shake and strain into a cocktail glass. Top with the marshmallow foam. Garnish with pieces of cinnamon bark.

– Andrew Noye, Beverage Manager