Step 1

To make the sweetpotato orgeat syrup

Step 2

In a blender, combine the water, sweetpotato and pecans. Blend on high for two full minutes—the longer you blend, the more refined your finished syrup will be.

Step 3

Fine-strain the nut mixture through a nut-milk bag or a fine mesh strainer lined with multiple layers of cheesecloth into a jar.

Step 4

Add the sugar and blend again for an additional minute.

Step 5

Add 30ml Jamaican rum to help preserve.

Step 6

Pour into a glass jar. Seal and keep refrigerated for up to one month.

Step 7

To make the cocktail

Step 8

Add all ingredients to your tin and dry shake to emulsify.

Step 9

Shake with ice and double strain into chilled coupe glass.

Step 10

Garnish with orange zest.