General

This sweet potato spritz recipe is a refreshing summer sipper

This sweet potato spritz recipe is a refreshing summer sipper

Sweet Potato Spritz Cocktail

Active time:20 minutes

Total time:1 hour 20 minutes

Servings:4

Active time:20 minutes

Total time:1 hour 20 minutes

Servings:4

Placeholder while article actions are loading

While sweet potatoes are generally relegated to the cooler months — usually candied or baked into pies at Black foodways — Nicole A. Taylor tried to use the vegetable in a more seasonal way in her latest cookbook, “Watermelon and Red Birds,” the first major cookbook devoted to Juneteenth. So she made a syrup infused with the vegetable, vanilla, and warming spices to flavor a spritz cocktail, ideal for sipping in the summer.

Nicole Taylor’s Juneteenth Cookbook Celebrates Black Joy Amid Sorrow

The recipe for this rusty-orange cocktail—”It’s without a doubt one of my favorites,” says Taylor—is featured along with a slew of other drinks in a chapter devoted to red drinks, the official drink of the holiday. Instead of the more common Aperol or Campari, Taylor calls for Aperitivo Cappelletti as the favorite amaro because she is allergic to the dye used in the first two alternatives† To garnish each glass, she likes to use slices of orange that she dries out, but you can do that too buy them online or use fresh fruit.

ahead: The sweet potato syrup should be prepared at least 1 hour before serving.

Storage: The sweet potato syrup can be stored in an airtight container in the refrigerator for several weeks.

Where to buy: Aperitivo Cappelletti can be found in well-stocked liquor stores and online.

Do you want to save this recipe? Click the bookmark icon under the portion size at the top of this page then go to My Reading List in your washingtonpost.com user profile

Scale this recipe and get a printer-friendly desktop version here.

For the sweet potato syrup

  • 2 1/2 cups of water
  • 2 cups granulated sugar
  • 1 large sweet potato (about 12 ounces), peeled and cut into 1/2-inch pieces
  • 1 star anise pod
  • 1/2 vanilla pod, split lengthwise
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine salt
  • Ice
  • 8 ounces Aperitivo Cappelletti, divided
  • 3 ounces vodka, divided
  • 2 ounces sweet potato syrup, divided
  • 16 ounces of sparkling wine, divided
  • 4 dried orange slices, for garnish

Make the sweet potato syrup: In a medium saucepan, combine the water, sugar, sweet potato, star anise, vanilla pod, cardamom, cinnamon and salt. Place on medium heat and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until sugar has dissolved and sweet potato is tender, about 15 minutes. Remove from heat and let sweet potato steep in syrup until completely cool, 1 to 2 hours. Strain through a fine-mesh sieve and save the sweet potato for another recipe. (It’s great on toast.) You should have about 3 cups.

Make the spritz: In a cocktail glass or shaker filled with ice, combine 4 ounces Aperitivo Cappelletti, 1 1/2 ounces vodka, and 1 ounce sweet potato syrup. Stir with a long bar spoon or shake vigorously until blended. Strain into two large wine glasses over ice and top each with 4 ounces of sparkling wine. Repeat to make two additional cocktails.

Garnish each cocktail with a slice of dried orange and serve.

Due to the infusion to make the syrup, the ingredients are too variable for meaningful analysis.

Adapted from “Watermelon and Red Birds” by Nicole Taylor (Simon & Schuster, 2022).

Tested by Aaron Hutcherson; e-mail questions to [email protected]

Scale this recipe and get a printer-friendly desktop version here.

Browse our Recipe Finder for over 9,800 back-tested recipes.

Did you make this recipe? Take a picture and tag us on Instagram with #appetizing.