Step-by-step instructions for making Ingi Sigurdsson's sweet potato swizzle | Slideshows | Chicago Reader

June 21, 2013 Slideshows » Food & Drink

Step-by-step instructions for making Ingi Sigurdsson's sweet potato swizzle 

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The head bartender at Terrace at Trump demonstrates the I Yam What I Yam.
OF 14
Andrea Bauer
The ingredients: Ron Zacapa 23 Year, lemon juice, sweet potato syrup, sweet-potato-infused rum, the Flor de Cana rum used for it, fresh mint (omitted: Angostura bitters)
Andrea Bauer
Pour two ounces of the sweet-potato-infused rum into a pilsner glass.
Andrea Bauer
Add three quarters of an ounce of sweet potato syrup.
Andrea Bauer
To that add three quarters of an ounce freshly squeezed lemon juice.
Andrea Bauer
Then add ten to 12 mint leaves, lightly spanked (Sigurdsson cautions that if you pound them too hard a bitter flavor is released).
Andrea Bauer
Poke the mint down a bit.
Andrea Bauer
Add crushed ice to about three-quarters full.
Andrea Bauer
Swizzle till well mixed (Sigurdsson improvised with a bar spoon).
Andrea Bauer
Add a dash of Angostura bitters.
Andrea Bauer
Fill the rest of the glass with crushed ice and top off with a quarter ounce of Ron Zacapa 23 Year.
Andrea Bauer
Garnish with a sprig of mint.
Andrea Bauer
The minty, citrusy I Yam What I Yam
Andrea Bauer
Ingi Sigurdsson
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