- 60ml Sweet Potato Infused Havana Club 3 Years
- 30ml Boiron Passionfruit Puree
- 25ml Orgeat
- 15ml Carpano Antica Formula Sweet Vermouth
- 2 dash Angostura Bitters
- 60ml Mountain Goat Steam Ale Beer
Add all ingredients except for the beer into a shaker with ice. Shake, and strain into a tin mug filled with ice. Top with beer and garnish with a bunch julienned sweet potato fries and a sprig of rosemary and thyme.
A staple crop, in economic terms is generally an agricultural product which sustains a countries population or economy; such as rice in East, wheat in the West. The Caribbean islands (the theme of the bar for which this cocktail is for) typically subsist on root vegetables, such as sweet potatoes or yams, earn on sugarcane, which explains the rum, and relax with beer. Initially I wanted to use a Jamaican beer, Red Stripe for this drink, but at the time of the menu launch, our supply was sporadic, and it didn’t have the body to balance the tartness passionfruit. An IPA was also too bitter, overwhelming the drink, so finally I found the perfect beer in the Mountain Goat Steam Ale. Honestly, we had no intention of stocking that beer for the bar, but we did so pretty much for the cocktail, and just a little bit to round out our beer selection.
Sweet Potato Infused Havana Club
- 1L Havan Club 3 Years
- 250g Japanese Sweet Potato
Wrap sweet potatoes in tin foil and roast in an oven until cooked through. Once cool, peel and cut into small chunks. Immerse the potatoes in the rum for 4 days, then strain through a cheesecloth.