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.
- 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
Muddle the corn in the bottom of a cocktail shaker until the kernels are mashed and a milky liquid forms.
Add the lime juice, demerara syrup, rum and bitters. Fill shaker with ice and shake for about 10 seconds.
Using both the cocktail strainer and a fine mesh strainer, strain the cocktail into a glass.