Slingshot Flip
Created by Marshall Davis of Gallo Pelón Mezcaleria, Raleigh, North Carolina
Course: Beverage, Cocktails
Cuisine: Cocktails
Keyword: adult beverage, cocktails, diabetes friendlly, sweet potato
Servings: 1
Calories: 3034kcal
- 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)
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.
Nutrition Facts
Slingshot Flip
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 3034kcal | Carbohydrates: 504g | Protein: 15g | Fat: 102g | Saturated Fat: 9g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 58g | Sodium: 82mg | Potassium: 926mg | Fiber: 16g | Sugar: 475g | Vitamin A: 12252IU | Vitamin C: 18mg | Calcium: 153mg | Iron: 4mg | Net Carbohydrates: 488g