You can do a lot more with corn apart from simply nibbling it off the cob or running among mazes. Dig deeper and try it in a cocktail for a boozy adventure. Corn and bourbon make an unlikely but rewarding pair in this unique cocktail.
The corn used in the cocktail is distinct in character and imparts a sweet, pasture-like vegetal flavour. The soothing smokiness with just a hint of heat comes from the chipotle infused into the drink. The bourbon cocktail is rounded out by Cherry Heering and sherry, which add a subtle acidity to the drink.
For the beverage base:
• ¾ oz. sweet corn silk cream
• ¼ oz. Cherry Heering
• ½ oz. Lustau East India Solera Sherry
• 1½ oz. bourbon
• 1 egg yolk
• Dried chipotle pepper to garnish
For the sweet corn silk cream:
• 1 cup corn silk
• 1 cup heavy cream
• 2 dried chipotles
• ¾ cup chestnut honey or other honey
(You can split the silks of the corn from under the husk. You can also use fresh corn silks, or used dried ones).
Then you have to...
Corn Silk Flip:
Take a coupe and set aside to chill. Measure all the ingredients, add in a shaker and then dry whip. To this mix, add ice cubes and shake well. Strain the mixture into the coupe that is chilled by now. Take the dried chipotle, grate it, and spread on the top of the mix to garnish.
Sweet Corn Silk Cream:
Take a sheet pan and dry roast the corn silks at 350 degree heat, until they turn brown in colour. Concurrently, take cream and chipotles and mix together. Bring the mix to a saucepan and warm it. Avoid steaming the mix though. Take the corn silks that are brown by now and add to the heated cream. Remove the mixture from the heat and let it cool down for 30 minutes. Strain this mix by removing the chipotles and corn silks. Add honey to this mixture, blend it well, and refrigerate it for up to five days.
Around the late 90s, Manhattan was gaining prominence as a “drinks wasteland.” With little variety, the art of making and inventing cocktails had taken a backseat. A Cosmopolitan was as sophisticated as it could get before the Appletini came along. In a time when men dominated the scene behind the bar, a woman made her way to the forefront and revolutionised the art of making craft cocktails.
Baileys Irish Cream was launched in 1974 by Tom Jago and is prepared in Dublin, Ireland and Mallu