The final purple drink of the evening was a variation on the Ube Colada recipe by the Educated Barfly! The idea here is to take a Piña Colada and add some purple color and flavor to it with ube purple yams!
Unfortunately for us, we weren't able to source real Ubes in time for the stream, so we took the next best thing and found some purple potatoes to see if we could get it to work...
We did, but uncooked purple sweet potatoes just don't have the same je ne sais quoi that purple yam jam does. As such, our libation, although having some nice points in the aesthetic category, totally fell through on flavor.
It was very rum-forward, by a loooong shot. My summary would be describing it as "purple chunky rum" which is just as appetizing as it sounds. A piece of me wishes I would've prepared it better by cooking the potatoes for a bit, or actually making a jam out of them. That or double-straining might've helped with the recovery here. Alas, we will take this trial in stride and try again next time.
Ube Colada (with Purple Potatoes Instead...)
Ube Colada (with Purple Potatoes Instead...)
- 2oz (60ml) Rum (Myer's, recommended Don Papa)
- 1oz (30ml) Coconut Water (Vita Coco)
- 1oz (28g) Peeled Purple Potatoes (or use Ube Yam Jam for much better results)
- 3/4oz (22ml) Pineapple Juice (Dole)
- 1/2oz (15ml) Coconut Milk (Silk)
Method: Blended
Garnish: Coconut Flakes or a float of Cream of Coconut
Credits: @TheEducatedBarfly https://youtu.be/eDLypoMzLpc
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Comments?
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