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