This bourbon-based cocktail, created by Scott Koehl of Ada St. in Chicago, celebrates summer’s bounty with a big hit of corn.
- 1 oz. sweet corn-infused Booker’s bourbon (see below)
- ¼ oz. Demerara sugar
- 6 dashes house-made tobacco bitters (Look for Marie Laveau or Perique® Tobacco liqueur)
- 2 dashes Angostura bitters
- ½ oz. cold spring water
- 1 corn husk
Build ingredients directly in a short rocks glass over ice. Stir gently and garnish with a charred corn husk.
For sweet corn-infused Booker’s bourbon
- 750 ml Booker’s bourbon
- 1⁄4 cup whole dried sweet corn
Soak corn in bourbon for 48 hours at room temperature. Strain to remove corn.