California Corn Fizz
Let’s go full-corn here with @homebasespirits‘ new California Corn, and make: a Corn Fizz. These gals have an incredible lineup of whiskies, but I think this really is a great one to craft with–as it has a smooth and characteristic profile, but isn’t overpowering when mixed with other ingredients.
This Corn Fizz is a super fun recipe, and one that I highly recommend giving a-go. And a cocktail with corn water? Yes. Intrigue. Definitely must explore. It’s odd and very delightful 🫶🏻🌽💯 This also comes from the new and wonderful book: The Bartender’s Pantry (though with a slight variation here, using honey-ginger syrup vs malabar honey syrup.) Another amazing resource for drink education and exploration. All right. Let’s gooo:
CALIFORNIA CORN FIZZ
1.5 oz Corn Whiskey
1 oz Corn Water*
0.5 oz Honey-Ginger Syrup
1 Egg White
1.5 oz Dry Sparkling Wine
Combine all ingredients (excluding the sparkling wine) into a cocktail shaker. Dry shake (without ice). Then add ice and shake vigorously to chill. Add sparkling wine, then double-strain into a chilled coupe glass.
*Corn Water:
Add 1 (15oz) can of organic sweet corn (include canning liquid) and 1 teaspoon of kosher salt into a blender. Blender until smooth. Fine strain the mixture–pressing the solids with a spatula to extract all the liquid out–into a seal tight container. Good for 5 days.
