SWEET POTATO SPRITZ COCKTAIL

Though sweet potatoes are generally relegated to the cooler months — typically candied or baked into pies in Black foodways — Nicole A. Taylor sought to use the vegetable in a more seasonally appropriate way in “Watermelon and Red Birds,” the first major cookbook dedicated to Juneteenth. So she made a syrup infused with the vegetable, vanilla and warming spices to flavor a spritz cocktail, ideal for summertime sipping.

SWEET POTATO SYRUP

• 2½ cups water

• 2 cups granulated sugar

• 1 large sweet potato (about 12 ounces), peeled and cut into 1/2inch pieces

• 1 star anise pod

• ½ vanilla bean, split lengthwise

• ½ teaspoon ground cardamom

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¼ teaspoon ground cinnamon 1⁄8 teaspoon fine salt

SPRITZ

• Ice

• 8 ounces Aperitivo Cappelletti, divided use

• 3 ounces vodka, divided

• 2 ounces sweet potato syrup, divided

• 16 ounces sparkling wine, divided

• 4 dehydrated orange slices, for garnish

Make the sweet potato syrup: In a medium saucepan, combine water, sugar, sweet potato, star anise, vanilla bean, cardamom, cinnamon and salt. Set over medium-high heat and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring frequently, until the sugar is dissolved and sweet potato is tender, about 15 minutes.

Remove from the heat and let the sweet potato steep in the syrup until cooled completely, 1-2 hours. Strain through a fine-mesh strainer 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 mixing glass or shaker filled with ice, combine 4 ounces of Aperitivo Cappelletti, 1 ½ ounces of vodka and 1 ounce of sweet potato syrup. Stir with a long bar spoon or shake hard until combined. 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 dried orange slice and serve.

Makes 4 servings

Adapted from “Watermelon and Red Birds” by Nicole Taylor (Simon &

Schuster, 2022).