Sweet Potato Sour
Ingredients
- 2 ounces South County Distillers bourbon
- ½ ounce orgeat (See Note*)
- ¾ ounce Sweet Potato Cinnamon Syrup (See Note**)
- ¾ ounce fresh pressed lemon juice
- Freshly grated nutmeg for garnish
Instructions
- Combine ingredients in a bar tin with ice. Shake vigorously for 15 seconds, strain into a cocktail glass and garnish with a pinch of nutmeg (or to taste). Makes 1 cocktail (but you'll have enough orgeat and syrup to make more!). *Note: For the orgeat, blend 1½ cups lightly toasted almonds, 2 cups water, 16 ounces demerara sugar and a pinch of salt until fi nely ground. Fine strain through cheese cloth. Bottle and refrigerate up to 4 days. **Note: For the sweet potato syrup, place 2 cups cubed, roasted sweet potatoes (from 2 large, sweet potatoes, peels reserved after roasting), 2 cups water, 16 ounces demerara sugar and 4 cinnamon sticks into a small saucepan and simmer until aromatic and sugar has melted. Remove cinnamon sticks and blend until smooth. Fine strain through cheese cloth. Bottle and refrigerate up to 1 week. To use up your potato skins with Executive Chef Renee Touponce’s recipe for Sweet Potato Skin Vinegar, visit EdibleRhody.com.
