• 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.