Charred Corn Fizz

Charred Corn Fizz
  • 1 ear corn 
  • 1 oz anejo tequila or mezcal
  • 1 oz amontillado sherry
  • .5 oz fresh squeezed/strained lemon juice
  • .5 oz honey syrup (or burnt honey syrup)
  • Pinch salt
  • Splash heavy cream
  • Splash seltzer
  • Basil

For the Honey Syrup:

[use a kitchen scale]

  • 128 grams very hot water
  • 200 grams honey

(1) Heat an oiled grill to medium high, then char corn all over (about 2 minutes per side). Remove from heat and slice off the charred kernels from the ear.

(2) Add two heaping tablespoons of the charred corn to the bottom of a cocktail shaker. Add the mezcal and muddle until the corn is completely broken down (the liquid will start to look creamy). Add the sherry, lemon juice, honey syrup, salt, and a small splash of cream, then fill with ice and shake hard for 12 seconds. 

(3) Pour into an ice filled rocks glass, top with a splash (1-2 oz) of seltzer, and garnish with a large bouquet of basil or mint.

For the Honey Syrup:

(1) Stir or shake in a sealed container rapidly until completely combined. Store in the fridge.  

*TIP*: If you don't have a kitchen scale, use 2/3 cup honey and 1/3 cup hot water.