HISPANIC HERITAGE Cookbook FINAL

OTOÑO

D R I N K

Created exclusively by Nicolas Daniels, Loft and Cellar – Charlotte NC

INGREDIENTS • 1.5 oz Pisco • 3 oz Pink Lady Shrub or pressed apple cider • 0.5 oz sweetpotato simple syrup • Peychaud bitters rinse

• Cinnamon sweetpotato chip Sweetpotato Simple Syrup • 2 sweetpotatoes • 2 cups + 1 tablespoons sugar • 1 quart water

INSTRUCTIONS 1. In a cocktail shaker add pisco, shrub, sweetpotato simple syrup and ice, shake vigorously. 2. Rinse a martini glass with bitters. 3. Strain ingredients in the cocktail shaker into the glass and garnish with a cinnamon sweetpotato chip. Sweetpotato Simple Syrup 1. Roast sweetpotatoes until they are deeply caramelized. 2. Chop them into cubes and dust with 1 tablespoons sugar. Sautée in a saucepan until sugar is caramelized. 3. Add water and 2 cups of sugar and bring to a boil, then cut the heat. 4. Let it steep for an hour, stir then strain.

Avoid Refrigeration: Sweetpotatoes don’t like to be cold so don’t refrigerate them as it affects their texture and flavor.

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North Carolina Sweetpotato Commission

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NCSweetpotatoes.com