Thirsty Thursday: Cornfield Collins

Cornfield Collins
Cornfield Collins. Photo by Brandall Atkinson.
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

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.


Mint syrup

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.


Lemon vinegar

Mix equal parts lemon juice, sugar cane syrup, and Champagne vinegar.

MacquarrieMiles 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.