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Slingshot Flip

Created by Marshall Davis of Gallo Pelón Mezcaleria, Raleigh, North Carolina
Print 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
  • 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.
Makes ~1 quart.