1 sweet potato, peeled and cubed small
1 vanilla bean
1 cinnamon stick
1 bottle Basil Haydenâ€™s Bourbon Whiskey
*Black Pepper Sugared Pecans
For the Balsamic Syrup:
Â½ cup balsamic vinegar (high quality)
For the Black Pepper Sugared Pecans:
1 tablespoon butter
Â½ cup pecans
1 tablespoon raw or turbinado sugar
2 teaspoons black pepper, cracked
In a large mason jar, place the sweet potato, vanilla bean and the cinnamon stick, fill with the bourbon. Let stand in an ambient temperature dark place for about a week to infuse the flavors into the bourbon.
In a rocks glass pour 2 ounces of the infused bourbon and a tiny drizzle of the balsamic syrup. Garnish by adding a black pepper sugared pecan.
*Balsamic Syrup-Place the balsamic vinegar in a small sauce pan on medium high heat. Reduce by about half until a thick syrup is created, about 6-8 minutes. Set aside and allow to cool to room temperature.
*Black Pepper Sugared Pecans-In a small sautÃ© pan on medium heat, melt the butter, add the pecans and sautÃ© about a minute. Sprinkle the sugar and black pepper over the buttered pecans and continue to stir and sautÃ© for another minute. Place on a plate and allow the sugar to harden and the pecans to cool completely.