For this vibrant infusion, New York bartender and spirits educator Don Lee uses a Japanese shochu made from sweet potatoes. "Heihachiro is a sweet potato shochu, and I wanted to double up on the sweet potato flavor," he says. "The shochu has the sweet flora aromatics, but when I think of Japanese sweet potatoes I can't help but think of the caramelized flavors of a roasted sweet potato. I wanted to combine these two aspects of sweet potato, and using purple sweet potatoes gives it a fun pop of color that you don't often see in cocktails without resorting to food coloring." Click here to learn more about Japanese shochu and how to use it in cocktails.