Show notes
After a recent trip to Austin, TX, we were wow’ed by her creations. Her corn-based cocktail not only leaves no waste behind, it’s freaking delicious! Enjoy this episode as we go Beyond the Drink… with 20-year bar veteran Caitlin Smith. (cocktail recipe below)
Que Masa?
This cocktail was inspired by heirloom corn used in the restaurant I worked in. There was no waste and every bit of the corn was utilized. The component recipes will yield more product than needed if you are making this at home.
Makes 1 cocktail
1.5 oz Vodka, such as Deep Eddy Vodka
.5 oz Mezcal, such as Vago Elote
1.5 oz Corn Milk (recipe below)
1 oz Corn Nectar (recipe below)
Corn chile powder (recipe below), optional
Fresh cilantro leaves, garnish
Add vodka, mezcal, corn milk and corn nectar to a cocktail shaker and add ice. Shake well and strain into a corn chili powder rimmed martini glass. Place cilantro leaf on top.
For the Corn Milk:
1 quart cooked corn
1 cup water
Add to a blender, puree and strain through a fine mesh strain. Keep the pulp left in the strainer and set aside.
For the Corn Nectar:
1 quart water
1 quart sugar
2 cups corn
In a medium to large size sauce pot, add the water, sugar and leftover pulp from the corn milk and bring to a boil. When the sugar is fully dissolved, turn off the heat and let cool. When completely cool, strain out the nectar and set aside.
NOTE: I keep the leftover corn and pulp, dehydrate it and use if for the corn chile powder rim, but this is optional.
For the Corn Chili Powder:
In a spice grinder, combine the dehydrated corn pulp/brittle, a stemmed and seeded dried arbol chili, a stemmed and seeded dried ancho chili and salt to taste. Grind to a coarse powder.
This episode is brought to you by Deep Eddy Vodka.
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