Natural Corn Killers
Butter-Washed Corn Whiskey, Sol Tarasco Charanda Añejo Hongos Rum, Corn Liqueur, Corn Flake Syrup
Bartender Chris Martin of Smyth | Chicago
Adapted by StarChefs | July 2024
INGREDIENTS
Butter-Washed Corn Whiskey:
450 grams melted butter
750 milliliters straight corn whiskey
Corn Flake Syrup:
300 grams corn flakes
650 grams sugar
To Assemble and Serve:
Yield: 1 cocktail
¾ ounce Sol Tarasco Charanda Con Hongos rum
¾ ounce Nixta corn liqueur
1 milliliter Cordyceps tincture
1 milliliter saline solution
METHOD
For the Butter-Washed Corn Whiskey:
In an airtight container, combine butter and whiskey. Let sit 12 hours at room temperature, then freeze 10 hours. The next day, skim butter off of the top and strain through a coffee filter. Transfer whiskey to an airtight container and reserve.
For the Corn Flake Syrup:
Heat the water bath of an immersion circulator to 165°F. Place ingredients in a vacuum bag and cook sous vide 1 hour. Strain, bottle, and reserve.
To Assemble and Serve:
In a mixing glass, add rum, corn liqueur, tincture, saline, ¾ ounce Butter-Washed Corn Whiskey, and ¼ ounce Corn Flake Syrup. Stir to combine, then strain into a Nick and Nora glass.
