Step 1

To make the sweetpotato-infused whiskey

Step 2

Roast 1.5–2kg sweetpotatoes at 205°C for one hour.

Step 3

Once cool, remove the skin and add the sweetpotatoes to a clean glass jar. Add 1/5 of the whiskey into jar. Mix well and seal tightly. Let sit overnight in a cool, dark place.

Step 4

Strain the mixture well to remove all the grit by hand or using a cheesecloth.

Step 5

It is important to get all the pulp out of the liquid. Discard the pulp. Once you have strained it enough, transfer to clean glass bottles and keep in the fridge for up to two weeks.

Step 6

To make the rye whiskey cranberries

Step 7

Combine all ingredients except for the cranberries and whiskey into a small saucepan. Bring to a boil, stirring frequently.

Step 8

Once it has come to a boil add cranberries. Simmer on low heat for 5–10 minutes. Do not overcook as the cranberries will burst.

Step 9

Take off the heat and add whiskey. Let cool.

Step 10

Once cool, transfer the cranberries and their liquid to a tight-fitting glass jar. Store in the fridge for up to two weeks.

Step 11

To make the cocktail

Step 12

Fill a shaker with ice and combine all ingredients in shaker, stir with bar spoon 15–20 times.

Step 13

Strain through a bar strainer into chilled martini glass.

Step 14

Garnish with Rye Whiskey Cranberries and a sprig of rosemary.