Ooh, Bae! Recipe

Make ube syrup (if not store-bought)

Combine 1 cup water, 1 cup granulated sugar, and 1/2 cup mashed cooked purple sweet potato (ube) in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves and potato purée integrates, about 5 minutes. Strain through a fine mesh sieve into a container, pressing solids to extract liquid. Cool completely. Yields ~1 1/2 cups. (Store refrigerated up to 1 week.)

Make cinnamon-vanilla honey syrup

Warm 1/4 cup honey with 1/4 cup hot water until combined. Stir in 1/2 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon. Let cool. (Or combine equal parts honey and hot water, then add cinnamon and vanilla.)

If using egg white: perform a dry shake. Add 2 oz Tequila Ocho reposado, 0.75 oz fresh lemon juice, 0.75 oz ube syrup, 0.5 oz cinnamon-vanilla honey syrup, 2 dashes cinnamon bitters, and 0.5 oz egg white into a cocktail shaker without ice. Shake vigorously for 15–20 seconds to emulsify and create foam.

Add ice and wet shake. Open the shaker, add about 1 cup of ice, then shake hard for 10–15 seconds to chill and dilute properly.

Double strain and serve. Fine-strain the cocktail into a chilled coupe or rocks glass (over fresh large ice if preferred) using a Hawthorne and fine mesh strainer to remove ice shards and any solids.

If not using egg white: combine all cocktail ingredients (except ice) in the shaker, add ice, and shake strongly for 12–15 seconds. Strain as above.

Finish with citrus and spice. Express the oils of a lemon twist over the drink and run the twist around the rim; discard or place in the glass. Lightly dust the foam or surface with a pinch of ground cinnamon and, if using, a very small sprinkle (about 1/4 tsp) of grated freeze-dried ube or edible purple dust for color contrast.

Serve: Present immediately while foam is fresh. Suggest pairing with light summer fare.