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Colonel Corn

Print Recipe
Prep Time 10 minutes
Servings: 1 cocktail
Course: Drinks
Ingredients Method

Ingredients
  

  • 1 1/2 oz Casamingos Reposado Tequila
  • 1/2 oz Planteray 3 Stars White Rum
  • 3/4 oz Balsam Farms corn syrup*
  • 1/2 oz fresh lime juice
  • 1 roasted corn rib dusted with Tajín*
Balsam Farm corn syrup
  • 1 cup fresh corn kernels, shaved from the cob
  • 1/2 cup corn water (see instructions below)
  • 1 1/2 cups granulated sugar
  • 1/8 tbsp salt

Method
 

  1. In a shaker with ice, combine all liquid ingredients.
  2. Shake until well-chilled and strain over fresh ice in a double rocks glass.
  3. Garnish with a roasted, Tajín-dusted corn rib
Balsam Farm Corn Syrup
  1. Fill a medium sauce pot three-quarters with water and heat to boiling. Boil the corn kernels until bright yellow and tender. Strain the kernels, reserving 1/2 cup of the liquid.
  2. In a blender or food processor blend the kernels with the reserved liquid until smooth. Strain through a fine mesh sieve or cheesecloth.
  3. Add sugar to the corn puree and blend in until fully dissolved. Stir in the salt.
  4. Store in an airtight container in the refrigerator for up to 1 week.
Roasted corn rib
  1. Carefully shave off a 3-inch slice of corn. Brush with a little olive oil.
  2. Using the flame of a gas grill or burner on the stove, and using heatproof tongs, gently heat until kernels are lightly browned; you can also place the rib or ribs (if you're making more than one cocktail) on a pan under the broiler for a couple of minutes.
  3. Add a squeeze of fresh lime juice and dust with Tajín.