Cuban-American fusion cocktail
Roasted Sweet Potato, Cuban Rum and Maple Sour
Creamy roasted sweet potato sour with aged Cuban rum, lemon, maple syrup and aquafaba foam. A Thanksgiving fusion cocktail.
- Preparation10 min
- Total time10 min
- Servings1 cocktail
- DifficultyMedium
Inspired by American sweet potato pie, this cocktail combines roasted sweet potato, aged Cuban rum and maple syrup. Aquafaba creates a velvety foam without the need for egg; the sweet potato adds body and roasted flavor.
Ingredients
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Preparation
Preparation
- Purée the 30 g of cold roasted sweet potato with the 20 ml of water until completely smooth; if stringy, pass it through a fine strainer.
- Put the aged rum, all the prepared sweet potato purée, lemon juice, maple syrup and aquafaba in a shaker.
- Shake without ice for 15 seconds to create foam. Then add ice cubes and shake vigorously again for 12-15 seconds.
- Fine-strain into a chilled coupe glass. Sprinkle a pinch of cinnamon over the foam and serve immediately.
