The Batata
Serving
For the sweetpotato syrup
- 120 g brown sugar
- 120 g puréed, roasted Covington sweetpotato
- 360 ml water
- 6 g chilli flakes
- 3 g cayenne pepper
For the batata cocktail
- 45 ml tequila (we recommend Reposado)
- 45 ml mezcal
- 45 ml sweetpotato syrup
- 8 drops 18.21 charred lime, jalapeño & peppercorn bitters
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Bud Taylor
The Bistro at Topsail
Directions
Step 1
To make the sweetpotato syrup
Step 2
Place all ingredients in a saucepan and bring to a boil.
Step 3
Reduce heat and simmer for 5 minutes.
Step 4
Turn off heat and let syrup steep for 5 minutes.
Step 5
Double strain through coffee filters or cheesecloth to remove all pulp and fibre.
Step 6
To make the batata cocktail
Step 7
Add ice and all ingredients to mixing tin and give a medium shake.
Step 8
Strain over finely crushed ice in a coupe glass.
