This cocktail recipe, developed by Jessie Poole, former owner of one of my favorite Seattle-based craft cocktail bars, will have you experimenting with some new cooking methods. I mean, have you ever made or even heard of grilled corn milk? But, you won’t be disappointed in the results. It’s closest thing I’ve ever tasted to a summer BBQ in a bottle and the perfect kiss goodbye to the season.
Grilled Corn Tequila Fizz
Serves 1
2 oz Grilled Corn 'Milk'
.75 oz cilantro syrup
.25 oz Orasella cherry syrup (what’s left in the jar after you use your maraschino cherries)
1.5 oz blanco tequila
2-3 strong dashes grapefruit bitters
Shake all ingredients in a cocktail shaker over ice. Strain into a chilled cocktail glass and garnish with a cherry and cilantro spring.
Grilled Corn Milk
2 ears sweet corn
4 cups water
Shuck and silk the corn and place on a hot grill to lightly char the outside. You won't need to cook the corn all the way, but we're looking for some good grill color. Then, slice the corn off the cob and place in a sauce pan with the water. Using the back (dull) side of a butter knife, scrape any remaining corn (and juices) off the cob into the pot. Bring the corn to a boil, then reduce the heat and simmer until the water is reduced by half (another 20 minutes or so). Remove from heat and cool to room temperature. Transfer the corn and water to a blender or food processor and blend until smooth. Strain the corn mixture through a fine mesh sieve lined with cheese cloth, reserving the liquid in a bowl. Lift the opposite corners of the cheese cloth and tie them together, making a little bundle. Gently squeeze the bundle to emit any remaining liquid, careful not to let any corn bits escape. Keep your Grilled Corn Milk in a glass container in the fridge for up to a week.
Cilantro Simple Syrup
1 handful of cilantro (around 25 stem-on sprigs), rinsed and lightly chopped
1 cup sugar
1 cup water
Bring all ingredients to a boil then remove from heat. Allow to steep 15 minutes and then strain out the cilantro. Keep chilled for up to a week.