Sweet Corn Sour
This cocktail is a riff on a whiskey sour and combines the best of summer's last gasp of produce: sweet corn.
Ingredients
For the butter-washed whiskey
- 1 (750 milliliter) bottle Stoll & Wolfe bourbon whiskey
- 8 ounces unsalted sweet cream butter
- 1 tablespoon ground cardamom
For the sweet corn saffron cordial
- 1 (14-ounce) can sweetened condensed milk
- 1 fresh ear of corn about 240 grams stripped from the cob; cut cob into small pieces
- 1 ¼ cups (250 grams) cane sugar
- 1 pinch (1 gram) saffron
For the cocktail
- 2½ ounces cardamom-butter-washed Stoll & Wolfe bourbon
- 1 ounce sweet corn saffron cordial
- 1 ounce lemon juice
- ½ ounce Nixta Licor de Elote
- ¼ ounce Apologue Saffron Liqueur
- 2 dashes Scrappy’s Cardamom Bitters
Instructions
For the butter-washed whiskey
- In a small saucepan over very low heat, melt butter with the cardamom; do not simmer. Pour the butter and then the whiskey into a lidded nonreactive container. Let rest at room temperature for a few hours, stirring often. Freeze overnight. The next day, strain out the butter through a fine-mesh strainer and cheesecloth. Discard the solids. Store 5–7 days in the refrigerator in a covered airtight container.
For the sweet corn saffron cordial
- Bring all ingredients together over low heat in a double boiler, stirring frequently until the sugar dissolves. Blend using an immersion or high-speed blender; strain. Refrigerate in an airtight container for about a week.
To make the cocktail
- Shake all ingredients and double strain over fresh ice in a double rocks glass. Garnish with fresh popped corn tossed in cardamom butter.