Courtesy Jena Ellenwood, cocktail educator at Dear Irving and Raines Law Room, New York City
This cocktail pays tribute to the Aztec goddess of corn and sustenance, Chicomecóatl, which translates from Nahuatl to “Seven Snakes.” Note: This drink uses one full ear of corn (kernels plus cob), plus an additional two cobs, which can be saved in the freezer until you’re ready to use them.
This article originally appeared in the June/July 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!
Place Tajín in a shallow bowl. Moisten the outer edge of a rocks glass, then roll the glass in the Tajín to coat. Set aside.
Combine all ingredients in a cocktail shaker with ice. Shake well, then pour (including ice) into the prepared glass. Top with cracked ice (crack ice cubes using the back of a large spoon or mallet).
How to make *Corn Juice
Cut kernels off one corncob and blend in blender on high, then fine strain to remove pulp. (Reserve pulp for salted corn syrup.)
Depending on the size of the ear, it should yield about 1 to 1 1⁄2 ounces of juice.
How to make **Salted Corn Syrup
In a saucepan, bring 3 corncobs, the spent corn pulp from juicing and 2 1⁄2 cups of water to a boil. Reduce heat and simmer for 1 hour, until the liquid is reduced by half. Remove from heat and allow to cool.
Once cooled, strain solids, stir in 1 cup of sugar and 1⁄2 teaspoon salt. Store in refrigerator.