By Miles Macquarrie
This drink was inspired by the corn husker’s luncheon at the 2016 Fall Symposium prepared by Steven Satterfield of Miller Union. Mint and corn make a lovely combination, and they both mix well with gin and lemon. I wanted this to be light and interesting while keeping corn as the focal ingredient. This can easily substitute for a Tom Collins and might even become your new go-to.
- 1 1/2 ounces Bristow gin
- 1/2 ounce lemon juice, freshly squeezed and strained
- 1/2 ounce mint syrup*
- 1/4 ounce lemon vinegar*
- 3 ounces corncob tea*
Shake, then strain into an iced Collins glass. Garnish with a sprig of mint.
Makes one cocktail.
Corncob tea is also lovely by itself. I recommend adding a touch of sorghum or honey, a little lemon juice, and salt.
Remove kernels from 3-4 corncobs and save for another use.
Place kernel-free cobs in a large stockpot and cover with water.
Bring to a boil, then reduce to a simmer.
Simmer for one hour.
Strain off the fresh corn tea.
Set aside to cool.
Store leftover tea in refrigerator.
Blanche 5 to 7 mint sprigs for about 15 seconds in boiling water.
Immediately shock mint leaves in a bowl of icy water.
In blender, add leaves and simple syrup. Puree for one minute.
Strain syrup through a fine sieve or chinois strainer.
Keep bottled in refrigerator up to two weeks.
Mix equal parts lemon juice, sugar cane syrup, and Champagne vinegar.
Miles Macquarrie is co-owner and bar manager of Kimball House in Atlanta. He is a three-time James Beard semi-finalist for best bar program and a 2012 Atlanta Rising Star Mixologist.