a reply to: AugustusMasonicus
AM, I'm new to all this (I'm retired now--I probably should have drunk more when I worked haha), but I read your first page and found it to contain
the very best of helpful information.
I don't know why I was afraid to use a cocktail shaker before, or make simple syrup, but now I can shake and make in my sleep. My BFF has always loved
martinis, even to the point of storing her own martini glass and vermouth here to make martinis when she visited, so she is thrilled that I can now
I confess that I only recently reclaimed my wet bar from my cat, who is too old to jump up to use it as a watering station. Mea culpa, I also found
new storage places for the candles and vases in the cupboards.
Since today is the official start of Summer parties, I wanted to share a recipe I found, Sweet Corn Cocktail. It does sound a little weird, but it is
tasty. To personalize it, we call it by the name of our local corn growing family.
1/4 cup fresh corn kernels--- cut from the cob is the best
1/2 ounce freshly squeezed lime juice
1/2 ounce demerara syrup (simple syrup using this type of sugar)---- I sent away for some, then found out I could have gotten it locally!)
1 1/2 ounce dark rum--- which I interpreted as my favorite, Meyer's dark rum, but, no, use a golden rum
3 drops mole bitters--- I used Bitterman's Xocolatl Mole Bitters
Muddle the corn in the bottom of a cocktail shaker until the kernels are mashed and a milky liquid forms.
Add the lime juice, demerara syrup, rum and bitters.
Fill shaker with ice and shake for about 10 seconds.
Using both the cocktail strainer and a fine mesh strainer, strain the cocktail into a glass.
I garnished with a cocktail pick, on which I had skewered a few fresh corn kernels. It is a beautiful light yellow drink.
If I can't get all the ingredients for a cocktail, I will substitute. Will it turn out the same? No. Will it be acceptable? Usually yes.