Charred Corn Fizz
Corn is widely considered a summer ingredient, but the cooler fall weather can actually produce a sweeter, more flavorful ear. Char it on the grill and muddle it in your shaker for a fresh, flavorful cocktail to make the most of the late season's bounty.
Servings: 1
Ingredients
- 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)
- 1 Pinch salt
- 1 Splash heavy cream
- 1 Splash seltzer
- 1 Healthy pinch of basil to taste
- 128 g Very hot water
- 200 g Honey
Instructions
- For the Corn Base: 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.
- 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.
- 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: 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.