Summer Harvest

summer harvest 1

Summer harvest is a celebration of corn and agave used for primary ingredients of this luscious, savory cocktail. While everyone is familiar with corn and whiskey-making, few know the provenance of corn liqueur.

Corn Liqueur

This is made from locally grown heirloom cacahuazintle maize on small family farms in Mexico near the nevada de toluca volcano. The Bodega Absalo distillery nixtamalizes the corn using a 4000 year old process by soaking it in alkaline solution and combine it with unrefined cane sugar. This enhances the earthy, caramel flavor of the maize. Next, a mix of raw and roasted maize, unaged Abasolo whiskey and water is filtered to create the finished product.

The result is a smooth, savory, slightly sweet corn flavored liqueur. Are you ready for a summer harvest?

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Summer Harvest

Smoky mezcal, agave, corn and herbs

  • Author: Tim

Ingredients

Scale

Tincture of Lemongrass

  • 56 stalks of lemongrass
  • vodka

Salt and MSG Solution

  • 5 oz water
  • 11/2 TBL kosher salt
  • 1/2 TBL msg

Acid Adjusted Kummel Cumin Liqueur

  • 2 oz Kummel cumin liqueur
  • 1/4 tsp powdered food grade citric acid

Summer Harvest Cocktail

  • 11/2 oz mezcal
  • 1 oz Nixta liqueur
  • 1/2 oz agave syrup
  • 2 drops tincture of lemongrass
  • 10 drops acid adjusted Kummel cumin liqueur
  • 2 drops salt and msg solution
  • 1 sprig oregano – garnish

Instructions

Tinctures and Solutions

  1. Make the salt solution by stirring until fully dissolved
  2. Make the cumin solution the same way by stirring over low heat until the citric acid is in solution then remove from heat and let cool
  3. Make the tincture of lemongrass by removing the tough outer layer, chopping into 1 inch pieces, placing them into a canning jar, lightly muddling them, covering with vodka and sealing. Let it set at room temperature for a 10-14 days – shaking daily. Strain into air tight container and refrigerate until use.

Summer Harvest Cocktail

  1. Pour the mezcal, nixta liqueur, agave, cumin tincture and salt solution into a shaker with ice.
  2. Shake vigorously until cold, then double strain into a chilled nick and nora glass
  3.  Add 2 drops of lemongrass tincture on top
  4. Garnish with a sprig of oregano