We're In It for the Corn


Courtesy of Lara Nixon, winner of the 2009 Edible Austin and TipsyTexan.com second annual Drink Local Cocktail Contest

You can't over-infuse this particular recipe so no need to fret over it, just check it after at least 8 hours and see if it's sweet enough, and corn-forward enough.  If not (and this might happen if the corn you started with isn't sweet enough or if your roasting was off) then simple strain and add more freshly roasted corn. Word of warning: Never infuse with yellow corn. Yellow corn has a very high starch content and will not yield positive results.


We're In It for the Corn


For 1 Person(s)


  • 2 ounces organic sweet corn infused Balcones Baby Blue Whisky*
  • 1/2 ounces Velvet Falernum
  • 1/4 ounces Paula's Texas Orange
  • 1/4 ounces Del Maguey Mezcal Chichicapa
  • Expressed orange peel-seasoned cocktail glass
  • Organic roasted sweet corn

We're In It for the Corn Directions

  1. *To infuse the corn whiskey put approximately 1.5 cups of organic white sweet corm kernels on a baking sheet and slow roast at 300 degrees for around 30 minutes.  Keep checking the corn—you want a little caramelization—but do not allow the corn to dehydrate or become too browned. 
  2. While warm put the corn in a glass container (I use mason jars exclusively for many reasons), add bottle of Balcones Baby Blue whisky.
  3. Stir ingredients, strain into cocktail glass and garnish with organic roasted sweet corn.

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