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.
Whisky lovers have been chasing whisky with pickle brine for ages, and nobody really knows where or how it started. One thing is for certain though-- that the name Pickleback wasn’t coined until 2006. A Brooklyn bartender, Reggie Cunningham, was the one who came up with the name.
The Amber Moon cocktail has been around for a long time. Back in the 1800s, cracking raw eggs into alcohol was considered a ‘miner’s breakfast’. The burning sensation left after having whisky was soothed by drinking beer with raw eggs. In Amber Moon, eggs and whisky are combined and the whisky cocktail becomes a healthy drink that can cure a hangover.
When the weather is frightfully cold, and you do not have a fireplace around you, all you need is whiskey, lemon, tea, honey, and warm water. But that doesn’t mean the Hot Toddy is only a winter tipple. It is a mild drink, an absolute nerve soother helping you relax and get a good sleep.