"I wanted to feature corn in a stirred, mezcal-centric cocktail because these flavors pair really well. To do this, I included corn in the form of a tequila infusion and a bit of a Mexican corn-based whisky. The addition of chile liqueur and coconut liqueur added some delicious depth, richness, and a bit of spice, making this a very complex and enjoyable old fashioned-style cocktail.",
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"Haz Ben",
"Ingredients"
Haz Ben
By John Berens,
I wanted to feature corn in a stirred, mezcal-centric cocktail because these flavors pair really well. To do this, I included corn in the form of a tequila infusion and a bit of a Mexican corn-based whisky. The addition of chile liqueur and coconut liqueur added some delicious depth, richness, and a bit of spice, making this a very complex and enjoyable old fashioned-style cocktail.
Ingredients:
- Mezcal Joven
- Corn-infused Blanco Tequila
Instructions:
For the infusion: dehydrate ~1 cup of fresh sweet corn at 150F for 2-3 hours, then infuse with 5-6oz of blanco tequila for ~48 hours. The corn absorbs liquid so it’s necessary to use cheese cloth or superbag to squeeze the liquid out. Strain the infusion through a coffee filter and bottle/refrigerate.
For the drink, combine all ingredients along with a small pinch of salt and stir until chilled. Strain over large block of ice in chili powder rimmed-glass, express/discard lemon peel, and garnish with coconut.
Old Fashioned,Spicy