Slingshot Flip

Created by Marshall Davis of Gallo Pelón Mezcaleria, Raleigh, North Carolina
Ingredients
Slingshot Flip

Slingshot Flip

  • 1 oz Cruzan Blackstrap Rum
  • ¾ oz Slingshot Coffee Liqueur
  • ¼ oz Mezcal Vago Elote
  • Whole egg
  • ¾ oz fresh orange juice
  • ¾ oz sweet potato orgeat
  • 2 dashes black walnut bitters
Directions
  1. Add all ingredients to your tin and dry shake to emulsify.
  2. Shake with ice and double-strain into chilled coupe.
  3. Garnish with orange zest.
Sweet Potato Orgeat
  • Ingredients
    3 cups near-boiling water
    2 oz sweet potato chunks (roasted at 350 degrees F until caramelized)
    2¼ cups granulated sugar
    5 oz shelled pecans
    1 oz Jamaican Rum (Wray & Nephew)
    Tools: Blender, quart-size glass jar, nut-milk bag (or fine strainer and cheesecloth)

Directions

  1. In a blender, combine the water, sweet potato and pecans and blend on high for 2 full minutes—the longer you blend, the more refined your finished syrup will be.
  2. Fine-strain the nut mixture through a nut-milk bag or a fine-mesh strainer lined with multiple layers of cheesecloth into a jar. 
  3. Add the sugar and blend again for an additional minute.
  4. Add 1 oz Jamaican Rum to help preserve.
  5. Pour into a glass jar, cap and keep refrigerated for up to 1 month. Makes ~1 quart.