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La Condesa's Alma Blanca
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 |
Ingredients
- 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 graunlated 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
Procedures
-
1
To make the habanero infused tequilao: combine the habanero and tequila in a sealable container. Allow it to infuse for 4 hours, strain, and store in a glass bottle.
-
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
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
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.
