FINAL_ Sweetpotato Cocktail Guide

Sweet Potato Orgeat

Ingredients 3 cups near-boiling water 2 oz sweet potato chunks (roasted at 350 degrees F until caramelized) 2 ¼ cups granulated sugar 5 oz shelled pecans 1 oz Wray & Nephew Jamaican Rum Directions 1. In a blender, combine the water, sweet potato and pecans. Blend on high for two full minutes—the longer you blend, the more refined your finished syrup will be. 2. Fine-strain the nut mixture through a nut-milk bag or a fine mesh strainer lined with multiple layers of cheesecloth into a jar. 3. Add the sugar and blend again for an additional minute. 4. Add 1 oz Jamaican Rum to help preserve. 5. Pour into a glass jar, cap and keep refrigerated for up to one month. Makes ~1 quart. Mary’s in the Root Cellar Again Ingredients 1 ¼ oz Oaklee Distilling Company’s Boots Vodka 2 oz Bloody Mary mix 1 oz Roasted Sweet Potato Purée (recipe on page 26) Directions 1. In a large rocks glass, build the cocktail in the order listed. Try to layer the sweet potato purée on top if possible. 2. Garnish with celery, lemon, roasted sweet potatoes and bacon. Created by Mark Weddle, Traveled Farmer Greensboro, North Carolina

Difficulty

25