I’m always up for experimenting with new spins on old favorites, and honestly, the Sweet Potato Vodka Collins has become one of those drinks I keep coming back to. There’s something about the earthy sweetness from sweet potato vodka that just works, especially with the bright lemon and fizzy soda.
It’s a simple cocktail, but it feels a little special. Sweet potato vodka isn’t exactly your everyday spirit, and people are always curious about how it tastes in a mixed drink.
If you’re looking for something that’s easy but a little out of the ordinary, this might be your next go-to. Let’s get into how you can whip up a Sweet Potato Vodka Collins at home.
Sweet Potato Vodka Collins Cocktail Recipe
The swap to sweet potato vodka in a classic Collins is, in my opinion, just fun. You get the familiar tartness and fizz, but with a twist that’s a little unexpected.
Equipment
- Collins glass or highball glass: Tall and keeps the bubbles going.
- Cocktail shaker: I use it to chill everything together.
- Strainer: Saves you from stray seeds or ice bits.
- Jigger or measuring cup: Helps keep the flavors balanced.
- Bar spoon or stir stick: For mixing in the soda gently.
- Citrus juicer (optional): Fresh juice is worth the tiny bit of extra effort.
- Ice cube tray: Cold, clear ice makes a difference.
Ingredients
- 2 oz sweet potato vodka (or regular or berry vodka)
- 1 oz fresh lemon juice
- 0.75 oz simple syrup (or homemade sour mix)
- 2-3 oz club soda or sparkling lemonade
- Ice cubes
- Garnish: lemon wheel or wedge, and a maraschino cherry
- (Optional: mint sprig or cucumber slice for a fresh hint)
Sometimes I’ll switch things up with flavored vodka, like cucumber or berry, if I’m feeling adventurous. Lime juice or even plain sugar can work in a pinch if you’re out of lemon or simple syrup. Club soda or sparkling lemonade both give it that nice fizz.
Instructions
- Fill a Collins glass or highball with ice cubes.
- In a cocktail shaker, combine sweet potato vodka, lemon juice, and simple syrup.
- Shake for about 10-15 seconds—just enough to chill everything.
- Strain over the fresh ice in your glass.
- Top with club soda, soda water, or sparkling lemonade.
- Give it a gentle stir with a bar spoon.
- Garnish with a lemon wheel and maraschino cherry—or toss in a bit of mint or cucumber if you’re in the mood.
- Pop in a straw and enjoy while it’s still cold.
Notes
I usually play with the amount of simple syrup depending on my mood—sometimes more, sometimes less. There’s really no substitute for fresh lemon juice; it just makes the drink pop.
If I want it a little stronger, I’ll add a splash more vodka. For something lighter, I just pour in extra club soda.
Using a good sweet potato vodka, especially a small-batch one, gives a smoother finish. A mint sprig or cucumber slice on top never hurts if you want to impress.
For a quick homemade sour mix, I just shake up equal parts lemon juice, lime juice, water, and sugar. If I’m feeling fancy, a maraschino cherry always looks classic.
And if you’re serving a crowd, this drink scales up easily—just keep the soda separate until you pour, so you don’t lose that sparkle.
Equipment
- Knife and cutting board
Ingredients
- 2 oz vodka
- 1 oz sweet potato syrup (see notes for homemade)
- 0.75 oz lemon juice fresh
- club soda to top
- sweet potato slice or lemon wheel for garnish
- ice cubes
Instructions
- Add vodka, sweet potato syrup, and lemon juice to a shaker filled with ice. Shake well for 10–15 seconds.
- Strain into a Collins glass filled with fresh ice.
- Top with club soda and stir gently.
- Garnish with a sweet potato slice or lemon wheel.
Tasting Notes
Taking a first sip of this Sweet Potato Vodka Collins, I’m hit with a clean flavor that’s got a bit of earthiness to it. The vodka is smooth and mellow, and honestly, that hint of sweet potato sneaks in just enough to make it interesting.
Lemon juice brings in a sharp, tart kick that really wakes things up. There’s a bubbly, refreshing finish from the club soda—almost reminiscent of a mojito, but, you know, no mint in sight.
I appreciate that it’s not overly sweet or boozy. It’s balanced, which is kind of rare in a drink like this.
With ice, it’s crisp and cooling—definitely something I’d reach for on a warm day. Sometimes, if I’m in the mood, I’ll toss in a slice of cucumber or a sprig of fresh herb; it adds a gentle herbal twist.
As for food pairings, it’s surprisingly versatile. Salty snacks like chips or roasted nuts are a win, and it’s great alongside grilled chicken skewers.
The cocktail’s refreshing vibe also pairs well with heavier foods. I’d say it’s a solid match for summer salads or shrimp tacos, too.
