December is definitely going to be sweet! The North Carolina Sweet Potato Commission is hosting a cocktail promotion, Sippin Sweets. Bartenders will create and promote a featured craft cocktail during the whole month of December 2014 using North Carolina sweet potatoes as one of the ingredients.
Brian Roberts of Chef & the Farmer in Kinston, North Carolina has prepared “The Fall Guy” for Sippin Sweets. Below is the version of Brian’s recipe for you to enjoy at home. Cozy up with “The Fall Guy” and watch the leaves change. Cheers!
“The Fall Guy”
Ingredients
1.5 oz Zaya aged rum
0.5 oz Christian Bros brandy
1.5 oz sweet potato puree*
.5 oz fresh squeezed orange juice
2 dashes black walnut bitters
1 bar spoon Tia Maria
1 tablespoon vanilla cordial cream**
Directions
Combine rum brandy sweet potato purée, oj, and bitters in shaker. Shake sharply and strain into coupe glass. Sink Tia Maria to the bottom of the glass, and float cream on top. Add 2 dashes of angostura bitters and swirl with tooth pick.
*Sweet potato purée
Roast 2 sweet potatoes and blend with 1/4 cup maple syrup, 1/8 cup turbinado sugar, zest of two oranges, 1 cup water, and 1 table spoon vanilla extract. In a sauce pan bring ingredients to boil then reduce to simmer. Let simmer 8 minutes. Let cool and strain through mesh strainer or chinois.
**Vanilla cordial cream
Combine 3-4 oz heavy cream, 2 dried vanilla bean pods, 1 oz frangelico, and 1 oz amaretto. Remove spring from hawthorn strainer and put in shaker. Dry shake ingredients with spring so that it acts like a whisk. Cream will thicken and become frothy. Spoon cream on top of cocktail.
Just pinned. Who knew….sweet potatoes could make so many cocktails.