Dead of Summer (Meurto de Verano)

When I think summer, I think backyard barbeques. And what's a barbeque without corn on the cobb? Whilst brainstorming a corn cocktail I immediately thought to use Mezcal. I'm sure it'd also be great with Tequila, but I really wanted to utilize the smokiness of Mezcal. 

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I chose to torch the corn because I felt that enhanced the corn's sweetness. Because of the sweetness of the corn, I kept the measurement of the honey syrup low. The goal was to keep all the flavors balanced and to complement the corn juice without overpowering it.  

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I'm really proud of this drink. The combination makes for a refreshing and delectable drink. The perfect drink for those summer barbecues. Cheers! 

Dead of Summer

(Meurto de Verano)

2 Ounces Corn Juice

1.5 Ounces Mezcal

.5 ounce Lime Juice

.5 ounce Honey Simple Syrup

Shake. Strain. Enjoy!

 

To Make Corn Juice:

1. Bake corn at 400 degrees for 25 minutes.

2. Torch until lightly charred. 

3. Remove kernels from ear of corn. 

4. Add corn and 1/2 cup of water per ear of corn.

5. Purée in blender or food processor. 

6. Strain.

(Refrigerate for 3-4 days. Separation may occur.)

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