La Condesa's Alma Blanca

[Photograph: Melody Fury]

This playful fresh corn cocktail from La Condesa in Austin, Texas has a creamy texture and a creeping heat from the habanero-infused blanco tequila. Muddle fresh corn from the cob for optimal milkiness and sweetness.

Note: Dried hibiscus flowers can be found in specialty spice shops, Latin markets, or online. If you can't find both varieties of sea salt, any coarse-grained sea salt can be substituted. 2 tablespoons grated fresh lime zest can be substituted for the hibiscus flowers.

About the author: Melody Fury is a writer and food photographer that shares her time between Austin, TX and Vancouver, BC. See what she's imbibing on Twitter @GourmetFury.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

La Condesa's Alma Blanca

About This Recipe

Yield:makes 1 cocktail
Active time:20 minutes
Total time:4 hours and 20 minutes
Special equipment:spice grinder, cocktail shaker, cocktail strainer, fine strainer, small mist bottle


  • For the Habanero Infused Tequila:
  • Half a habanero pepper with seeds and membranes removed
  • 1 cup blanco tequila, such as Siembra Azul
  • For the Hibiscus Salt:
  • 1 1/2 ounce by weight (about 1/2 cup) dried hibiscus flower (see note above)
  • 3 tablespoons coarse Hawaiian red sea salt (see note above)
  • 6 tablespoons coarse grey sea salt (see note above)
  • 1/4 cup kosher salt
  • 2 tablespoons white granulated sugar
  • For the Cocktail:
  • Lemon wedge
  • 1 1/2 ounces fresh sweet corn kernels, by weight
  • 2 ounces habanero infused tequila
  • 1/2 ounce Domaine de Canton ginger liqueur
  • 1 1/2 ounces fresh lemon juice (from about 2 lemons)
  • 1/2 ounce freshly pressed pineapple juice
  • 1/2 ounce organic agave nectar
  • Absinthe in a mister for garnish


  1. 1

    To make the habanero infused tequila: combine the habanero and tequila in a sealable container. Allow it to infuse for 4 hours, strain, and store in a glass bottle.

  2. 2

    To make the hibiscus salt: combine the hibiscus, salts, and sugar in a clean spice grinder. Pulse until large crystals are pulverized but not reduced to a powder, about 10 short pulses. Store in a sealable container.

  3. 3

    To make the cocktail: muddle the corn kernels hard in a cocktail shaker until they become creamy and milky. Add the infused tequila, ginger liqueur, lemon juice, pineapple juice, agave nectar, and fill with ice. Shake hard for 20 seconds.

  4. 4

    Wet the rim of a coupe glass with lemon wedge and press the edge into the hibiscus salt. Double strain cocktail into glass. Mist with absinthe and serve.

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