Triggered by all of that in-your-face bounty at the grocery and farmer’s markets, I had to do something and that something was create Cornucopia. Then while brainstorming cocktails I hit upon the idea of a corn-centric meal using it for every course.
Real Kentucky bourbon must be made with a mash-bill that uses a majority of corn and most are 70% and higher, but that’s not enough. We’re going to add unfermented fresh corn milk and enough citrus ingredients to remind me of a horn of plenty. This is our first corn cocktail, stay tuned for the meal!
Slice the kernels off the cob, place in a juicer and process them for the milk.
Strain the milk with cheesecloth to remove any skins or solids, the refrigerate until ready to use within 24 hours.Print
Bourbon, corn, agave, lemon, lime and orange
- Cook Time: 5
- Total Time: 5 minutes
- Yield: 1 1x
- 3 ears fresh corn
- 1–1/2 oz bourbon
- 3/4 oz fresh corn milk
- 1/2 oz agave nectar
- 1/2 oz orange juice
- 1/4 oz lemon juice
- 1/4 oz lime juice
- 1 pc baby corn – garnish
- Slice the kernels off the cob, scrape the cobs for the milk, then juice the kernels. Strain with double cheesecloth and a fine mesh sieve to eliminate the solids and reserve
- Combine all the ingredients in a shaker with ice and shake until cold
- Double strain into a cocktail or single rocks glass
- Garnish with the ear of baby corn