Slingshot Flip
Created by Marshall Davis of Gallo Pelón Mezcaleria, Raleigh, North Carolina
Recipe
Ingredients
- 1 oz Cruzan Blackstrap Rum
- ¾ oz Slingshot Coffee Liqueur
- ¼ oz Mezcal Vago Elote
- Whole egg
- ¾ oz fresh orange juice
- ¾ oz sweetpotato orgeat
- 2 dashes black walnut bitters
Sweetpotato Orgeat
- 3 cups near-boiling water
- 2 oz sweet potato chunks roasted at 350 degrees F until caramelized
- 2¼ cups granulated sugar
- 5 oz shelled pecans
- 1 oz Jamaican Rum Wray & Nephew
- Tools: Blender quart-size glass jar, nut-milk bag (or fine strainer and cheesecloth)
Instructions
- Add all ingredients to your tin and dry shake to emulsify.
- Shake with ice and double-strain into chilled coupe.
- Garnish with orange zest.
Sweetpotato Orgeat
- In a blender, combine the water, sweetpotato and pecans and blend on high for 2 full minutes—the longer you blend, the more refined your finished syrup will be.
- Fine-strain the nut mixture through a nut-milk bag or a fine-mesh strainer lined with multiple layers of cheesecloth into a jar. 
- Add the sugar and blend again for an additional minute.
- Add 1 oz Jamaican Rum to help preserve.
- Pour into a glass jar, cap and keep refrigerated for up to 1 month.
Notes
Makes ~1 quart.
Nutrition Facts
Slingshot Flip
Serving Size
1
Amount per Serving
Calories
3034
% Daily Value*
Fat
102
g
157
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
31
g
Monounsaturated Fat
58
g
Sodium
82
mg
4
%
Potassium
926
mg
26
%
Carbohydrates
504
g
168
%
Fiber
16
g
67
%
Sugar
475
g
528
%
Protein
15
g
30
%
Vitamin A
12252
IU
245
%
Vitamin C
18
mg
22
%
Calcium
153
mg
15
%
Iron
4
mg
22
%
Net Carbohydrates
488
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 3034kcalCarbohydrates: 504gProtein: 15gFat: 102gSaturated Fat: 9gPolyunsaturated Fat: 31gMonounsaturated Fat: 58gSodium: 82mgPotassium: 926mgFiber: 16gSugar: 475gVitamin A: 12252IUVitamin C: 18mgCalcium: 153mgIron: 4mgNet Carbohydrates: 488g