American bourbon meets Mexican spirit with flavours of maize and caramel
exican corn liqueur is traditionally made from cacahuazintle maize grown around the Nevado de Toluca volcano in the centre of the country. Its distinct roast corn notes are combined with lovely vanilla and caramel undertones, all of which work beautifully with bourbon.
Corn old fashioned
Serves 1
20ml bourbon – we use Michter’s
30ml mezcal – we use Corte Vetusto Espadin
10ml Nixta corn liqueur
5ml (1 tsp) 2:1 sugar syrup
3 dashes mole bitters – we use Herbolaria Mole Bitters
1 spritz orange peel, to finish (optional)
Pour everything into a tumbler filled with ice, and stir to combine. Squeeze a strip of orange peel over the top, if using, to release the oils, then discard the peel and serve.
Source: The Guardian
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