Ingredients:

• 2 oz Good Trouble Bourbon
• 1 oz roasted sweet potato purée (strained)
• 3/4 oz lemon juice
• 1/2 oz spiced brown sugar syrup (1:1 with cinnamon, clove, and allspice)
• 1 egg white (or aquafaba)

Dry shake, then shake again with ice. Strain into a coupe. Garnish with grated nutmeg and a few drops of Angostura bitters swirled on top.

Notes: This silky, dessert-inspired cocktail feels like sweet potato pie in a glass. The brown sugar syrup ties in baking spices that echo traditional holiday desserts.

Food pairings: Pair it with pecan pie or roasted root vegetables for a seamless flavor bridge between dinner and dessert.