My classic cocktail — sweet potato sour - Financial Times

Taiwan is shaped like a sweet potato, which is why we use it here. People are often intrigued to find it in a cocktail, but love it once they try it.

This is a sour made with gin, with sweetness coming from the sweet potato and apricot, and nutty notes from the chestnut liquor. We do a dry shake first, which helps create a foamier cocktail and mousse-like texture to the drink.

Sweet Potato Cocktail

Quantity	Ingredients
15ml	sweet potato purée
35ml	Beefeater gin
10ml	apricot liqueur
10ml	chestnut liqueur
15ml	egg white
15ml	lemon juice

For the sweet potato purée

Quantity	Ingredients
1kg	sweet potato
400g	caster sugar
150ml	warm water

1. Peel the sweet potato and chop into cubes, then boil until tender.

2. Using a blender, blend the sweet potato with sugar and water until smooth. Pass through a sieve and a chinois to make it as fine as possible.

Method

1. Using a cocktail shaker, build the ingredients into the tin. Pop the lid on and do a dry shake for 30 seconds.

2. Take the lid off, add plenty of ice and shake for another 30 seconds.

3. Fill a short glass with ice. Strain the cocktail over and grate long pepper on top.

Wai Ting Chung is co-founder of BAO; BAO Fitzrovia reopens in September

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"potato" - Google News
August 21, 2021 at 11:01AM
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My classic cocktail — sweet potato sour - Financial Times
"potato" - Google News
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