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The Fall Guy

Created by Brian Roberts of Chef and the Farmer, Kinston, NC
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  • 1.5 oz Zaya aged rum
  • 0.5 oz Christian Brothers Brandy
  • 1.5 oz sweetpotato puree
  • 0.5 oz fresh squeezed orange juice
  • 2 dashes black walnut bitters
  • 1 bar spoon Tia Maria
  • 1 tbs vanilla cordial cream

Sweetpotato Purée

  • 2 sweetpotatoes
  • ¼ cup maple syrup
  • cup turbinado sugar
  • Zest of 2 oranges
  • 1 cup water
  • 1 tbs vanilla extract

Vanilla Cordial Cream

  • 3-4 oz heavy cream
  • 2 dried vanilla bean pods
  • 1 oz frangelico
  • 1 oz amaretto


  • Combine rum brandy sweetpotato purée, orange juice and bitters in shaker. Shake sharply and strain into coupe glass.
  • Sink Tia Maria to the bottom of the glass, and float cream on top.
  • Add 2 dashes of angostura bitters and swirl with toothpick.

Sweetpotato Purée

  • Roast sweetpotatoes and blend with maple syrup, sugar, orange zest, water and vanilla extract.
  • In a saucepan bring ingredients to boil, then reduce to simmer. Let simmer 8 minutes.
  • Let cool and strain through mesh strainer or chinois.

Vanilla Cordial Cream

  • Combine heavy cream, vanilla bean pods, frangelico and amaretto.
  • Remove spring from hawthorn strainer and put in shaker.
  • Dry shake ingredients with sprig so that it acts like a whisk. Cream will thicken and become frothy.
  • Spoon cream on top of cocktail and serve.