Preparation
- Add Chopin Potato Vodka, Cointreau, Lemon Juice, Syrup, Egg Whites, Bitters to a shaking tin and dry shake for 10-15 seconds.
- Add ice to shaking tin and shake for an additional 10-12 seconds or until the shaker is very cold.
- Strain into a chilled Nick & Nora glass or Coupe glass and top with edible Purple Orchid Blossom.
*Sweet Potato Syrup
Ingredients
- 1 Sweet Potato
- 1/2 Cup Granulated Sugar
- 1 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Cinnamon Cheese Cloth Strainer
- 1 Cut Sweet Potato into large pieces
Preparation
- Boil sweet potato for about 30-40 mins to soften the potato.
- Preheat the oven to 375 degrees F.
- Place the sweet potato chunks in a roasting pan, season with 1 teaspoon of sugar, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, cover with aluminum foil and roast until soft in the center, approx.. 1 hour.
- Remove and discard skins, and let the left over juices from the potato cool in the pan.
- Pour the juices into a small saucepan.
- Combine 1 cup water, 3 tablespoons of the sweet potato,1/2 cup of sugar into the small saucepan.
- Bring to a slow simmer over low heat, stirring occasionally, until the sugar and sweet potatoes have dissolved into the syrup.
- Let cool and strain syrup using cheese cloth and strainer into a glass container or mason jar.
- Keep refrigerated and use with 3 weeks.
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