This unexpectedly delicious Sour begins with orgeat and roasted sweet potatoes and becomes an aromatic cocktail punctuated by bright citrus notes. We save the potato peels with some of the flesh and use them up in a vinegar preparation that’s great for roasting vegetables, putting into salads and more.
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
Preparation
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.
