Recipe Notes

For the Root Vegetable Simple Syrup – Combine 1 cup Sweet Potato and 1 cup Honey
Glazed Carrots in a blender. Add in 1.5 cups of boiled water with 0.75 cup Brown Sugar.
Blend. Strain, using the back of the spoon to extract as much of the Root vegetables.
Can keep in the fridge for up to 1 week. Makes 8 of the Old Fashioned recipes.

To make the infused Bourbon, roughly chop the ½ cup Roasted Honey Glazed Carrots
and Sweet Potato place into a 500 ml Mason Jar. Add 1 cup of Bourbon and let it sit in
the mason jar at room temperature for an hour. Cover and place into the freezer
overnight or a minimum 5 hrs. Use a coffee filter to strain the fat-washed bourbon and
enjoy. For the cocktail, simply substitute the Root Veg Simple Syrup recipe with a Brown
Sugar Simple Syrup instead (1 part brown sugar, 1 part boiled water and stir to
combine). The rest of the recipe stays the same.

Honey Glazed Carrot Recipe:
1 tbsp Butter
6 Heirloom Carrots (varying colours)
½ Orange Zest
½ Orange Juice Squeezed
1 tbsp Honey
1 pinch of Salt

Preheat Oven to 375 degrees, slice your carrots in half, dress with a bit of oil and place
on parchment paper. Let it roast for 10 minutes.
Meanwhile, in a saucer, add all your ingredients and stir to combine. Let it come to a
simmer and lower the temperature to allow it to simmer for 2 minutes. Pour over
carrots after the 10 minute mark. Allow the carrots to roast for another 15 minutes until
finished cooking.

Sweet Potato Recipe:
½ pound Cubed Sweet Potato
1 tbsp Olive Oil
Salt & Pepper + Optional Paprika

Turn your oven on to 375 degrees. Grab a bowl and dress the Sweet Potato in oil with
salt, pepper and optional paprika. Place a parchment paper on a baking tray and arrange
the Sweet Potato. Let it roast for 35-45 minutes, flipping half way.