Sweet Corn Cocktail

Sweet Corn Cocktail

Corn may not the first thing that comes to mind when thinking about summer cocktails, but its subtly sweet and milky kernels provide a perfect base for a delicious drink.

I took inspiration from one of my favorite ways to eat corn, Mexican corn on the cob or elote—grilled and topped with lime juice and spices. I cut two rows of kernels off a corn cob, then mashed them up in the bottom of a cocktail shaker to create a milky corn mash. After adding a little lime and some dark rum, I added a few drops of Bitterman's Xocolatl Mole Bitters to add a hint of warm spice to round out the cocktail. The resulting cocktail is the color of corn—a light, milky yellow—with flavor that manages to be both bold and bright.

Note: for the demerara syrup, mix equal parts demerara sugar and water in a saucepan over medium heat until sugar dissolves. Let cool before using.

About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.

  • Yield:makes 1 cocktail
  • Active time: 5 minutes
  • Total time:5 minutes


  • 1/4 cup fresh corn kernels
  • 1/2 ounce freshly squeezed lime juice
  • 1/2 ounce demerara syrup (see note)
  • 1 1/2 ounce dark rum
  • 3 drops mole bitters, like Bitterman's Xocolatl Mole Bitters
  • Ice


  1. 1.

    Muddle the corn in the bottom of a cocktail shaker until the kernels are mashed and a milky liquid forms.

  2. 2.

    Add the lime juice, demerara syrup, rum and bitters. Fill shaker with ice and shake for about 10 seconds.

  3. 3.

    Using both the cocktail strainer and a fine mesh strainer, strain the cocktail into a glass.