Halo-Halo Cocktail

Ingredients

• 0.25 cup Ube Milk
• 1.5 tablespoons (3/4 ounce) light rum (such as Privateer Silver)
• 1.5 tablespoons (3/4 ounce) Leblon Cachaça
• 1.5 tablespoons fresh lime juice (from 1 lime)
• 1.5 tablespoons pineapple juice
• Crushed or pellet ice, as needed
• Garnishes: mint sprigs, dehydrated mango, dehydrated pineapple slice or pineapple frond, and unsweetened flaked coconut
• 1 small (8 ounce) purple sweet potato, peeled and cut into 1-in. cubes (about 1 1/2 cups)
• 1.25 cups water, plus more for sweet potatoes
• 1 cup unsweetened coconut milk (from 1 [13 1/2-ounce] can, well-shaken and stirred), chilled
• 1 cup granulated sugar
• 4.5 ounces sweetened condensed milk (about 1/3 cup) (from 1 [14-ounce] can)
• 1.5 teaspoons ube extract

Steps

1. Place sweet potato in a medium pot; add water to cover. Bring to a boil over high. Boil until sweet potato is easily pierced with a fork, 8 to 10 minutes. Drain, let cool for 10 minutes.
2. Process sweet potato, 1 1/4 cups water, coconut milk, sugar, condensed milk, and ube extract in a blender until smooth, about 30 seconds. Ube Milk can be stored in an airtight container in refrigerator up to 3 days.
3. Pour Ube Milk, rum, Leblon Cachaça, lime juice, and pineapple juice into a cocktail shaker; fill shaker with ice. Cover and shake for 15 seconds.
4. Strain into a zombie glass and top with additional ice. Garnish with mint sprigs, dehydrated mango, dehydrated pineapple slice or pineapple frond, and sprinkle of flaked coconut.