Step 1

To make the sorghum vanilla syrup

Step 2

Combine equal parts sorghum and hot water mixed with two sliced-up vanilla beans.

Step 3

Let sit for 24 hours at room temperature.

Step 4

To make the cocktail

Step 5

Juice sweetpotato (with the skin on) and lemon (with rind off). Pour juice into a pot and bring to 85–90°C.

Step 6

Add sorghum vanilla syrup to pot, then remove from heat.

Step 7

Muddle four sage leaves and place in a small strainer. Place strainer over mug and pour rye whiskey and brandy over the sage through the strainer. Repeat for the sweetpotato juice.

Step 8

Garnish with one candied sweetpotato strip and one expressed sage leaf.