search
Loading
|  home | feedback | help          
StarChefs
Umami in Cocktails
Back to Umami in Cocktails Feature Recipes
Mixologist John Kinder formerly of MK Restaurant  Chicago, IL
Mixologist John Kinder

Mystique Brands, LLC
Sweet Potato Cocktail by Mixologist John Kinder formerly of MK Restaurant  Chicago, IL
+ Click drink photo to enlarge

Sweet Potato Cocktail
Mixologist John Kinder formerly of MK Restaurant – Chicago, IL
Adapted by StarChefs.com
January 2010
Yield: 1 Cocktail

INGREDIENTS

Demerara-Fino Sherry Syrup:
15 ounces Fino sherry
10 ounces Demerara sugar

Pumpkins in Demerara Syrup:
8 ounces pumpkin, small dice

Cinnamon-Pecan Tincture:
8 ounces pecans, roasted until fragrant
1 cinnamon stick
8 ounces 190-proof neutral grain spirit

Grilled Sweet Potato Spirit:
20 ounces sweet potatoes, peeled and cut into ¼-inch rounds
750 milliliters 190-proof neutral grain spirit
1 liter spring or filtered water
1 vanilla bean, split

Assemble and Serve:
1 bar spoon pumpkin

METHOD

For the Sweet Potato Spirit:
Preheat the oven to 400 F. Grill sweet potato rounds over hardwood charcoal to char, 3 to 4 minutes per side. Finish by roasting for a few minutes in the oven to loosen potato flesh and caramelize. Cool to room temperature. Add potatoes to an appropriately sized sous vide bag with spirit, spring water, and vanilla bean. Vacuum seal and put bag into water bath at 173oF and let sit for at least one hour. Pull out of bath and immediately chill in ice bath. Open bag, pass the contents through a chinois, and bottle.
 
For Demerara-Fino Sherry Syrup:
Bring all of the ingredients to a boil in a sauce pan. Remove it from the heat, pass it through a chinois, and store.

For Cinnamon-Pecan Tincture:
Combine all of the ingredients into an appropriately sized sous vide bag and vacuum seal it. Put the sealed bag into a 173oF water bath and let it sit for at least one hour. Pull out of bath and immediately chill in ice bath. Open bag, pass contents through a chinois, and bottle.

For Pumpkins in Syrup:
Heat Demerara syrup over medium-low heat in a medium saucepan. Add pumpkin chunks and poach them in the syrup until tender.

To Assemble and Serve:
Combine 2½ ounces of grilled sweet potato spirit, 1¼ ounces Demerara-Fino sherry syrup, and 7 drops of cinnamon-pecan tincture into a cocktail shaker and shake vigorously. Double strain into a chilled cocktail glass. Garnish with a bar spoon of pumpkin.   

 

 
hotlinks_general_narrow
  • Top Umami Ingredients
  • Umami in Pastry: Tasting Savory Sweetness in the City of Angels
  • (Re)Discovering Umami
  • Food and Cocktail Pairings : A New Frontier
  • 2008 Chicago Rising Star John Kinder of MK Restaurant Chicago, IL
  • 2009 New York Rising Star Orson Salicetti of Apotheke New York, NY
  • 2010 Los Angeles-San Diego Rising Star Revue


  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy