Michelle Poteaux’s aunt brought bundevara, a Croatian pie usually made with pumpkin, to Thanksgiving dinner every year, and she especially loved the slightly crispy, blackened top crust made by mixing bourbon with brown sugar and broiling the top. “With a cocktail tailored after a dessert, you get the flavors without the guilt,” says the owner and executive pastry chef of Alexandria, Va.’s Bastille. “You generally only need a little to satisfy your craving.”
Pour a splash of Tuaca liqueur into a Nick & Nora glass, swirl to coat, and pour out the remainder.
Add the bourbon, syrup and Don Ciccio & Figli liqueur to a shaker with ice, and shake until well-chilled.
Strain into the prepared glass.
Garnish with an orange peel wrapped around a cigarette wafer roll set across the rim of the glass.
*Sweet potato syrup: Add 4 tbsp organic sweet potato puree, 1/2 cup raw sugar, 1/2 tsp nutmeg and 1/4 tsp ground cloves to a bowl, and mix to combine. Stir in 1 cup hot water, whisking continuously until all ingredients are dissolved. Store in the refrigerator for up to 1 week.