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The Oriental


1 1/2 ounces straight rye whiskey

3/4 ounce sweet vermouth

3/4 ounce triple sec

1/2 ounce fresh lime juice


Shake ingredients for 30 seconds in an ice-filled shaker. Strain into chilled cocktail glass.

Sweet Potato Crisps


Basic Crisps

1 thin sweet potato

canola oil


Fill stovetop pot with canola oil, deep enough for frying. Slice sweet potato (using a mandoline) into 1/8in-thick rounds. When the oil is heated between 350°– 380°F, lower the rounds into the oil using a slotted spoon. When the rounds start to darken and look crispy, remove them from the oil and drain on a paper towel–lined plate. (If the first few crisps cook too quickly and burn, turn the flame down a little.)


Seasoned Crisps:

After the crisps have sat for a couple of minutes, add them to a brown paper bag (or a baggie, but let them cool a bit longer). Add the following spices to the bag:


1/4 tsp ground clove

1/4 tsp nutmeg

1/4 tsp white pepper, freshly ground

1 tsp packed brown sugar (light or dark), or 3/4 tsp regular sugar


Shake the bag gingerly, so as not to break the crisps, but long enough for the sugar and spices to coat the crisps as evenly as possible.


Serve immediately in a bowl.


Crisps with Goat Cheese:

With a little extra effort, and a few more ingredients, you can turn the unseasoned basic crisps into a beautiful and delicious amuse bouche.

To begin, mix the following in a small bowl:


1/4 cup goat cheese

1/2 tsp lemon juice

1/4 tsp ground clove

1/4 tsp nutmeg

1/4 tsp white pepper, freshly ground


Dollop each crisp with about 1/2 tsp of the mixture. Top with 3–5 pomegranate pips and a wisp or two of orange or tangelo zest. Serve immediately on a tray or plate.

The Oriental Cocktail

{ paired with sweet potato crisps }