- 2 oz pecan bourbon
- ½ oz Grand Marnier
- ½ oz honey syrup
- Bar spoon of sweet potato purée
- Grand Marnier foam
- Top with Turbinado Sugar
- Angostura flame bruleé
Add Pecan bourbon, GM, honey syrup, and the sweet potato purée, in a mixing glass with ice and shake. Double strain into a chilled cocktail glass. Top with Gm foam and place some Turbinado sugar in the middle of the foam. With a olive oil mister filled with Angostura bitters and 151 rum bruleé the top of the cocktail. Always use caution with fire.