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Taiwan is shaped like a sweet potato, which is why we use it here. People are often intrigued to find it in a cocktail, but they love it once they’ve tried it.
This is a sour made from gin, with sweetness from sweet potato and apricot and nutty notes from the chestnut liqueur. We first make a dry shake, which gives the drink a frothy cocktail and a mousse-like texture.
Sweet Potato Cocktail
For the sweet potato puree
Peel and dice the sweet potato, then cook until tender.
Using a mixer, stir the sweet potato, sugar and water until smooth. Pass through a sieve and a chinois to make it as fine as possible.
Pour the ingredients into the can with a cocktail shaker. Put the lid on and shake dry for 30 seconds.
Remove the lid, add plenty of ice and shake for another 30 seconds.
Fill a short glass with ice. Strain the cocktail over it and rub long pepper over it.
Wai Ting Chung is co-founder of BAO; BAO Fitzrovia will reopen in September
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