Old Corny Cocktail

An ode to sweet corn: a fresh summer spin on the classic Old Fashioned. 

Ingredients

Sweet Corn Foam:

• 1 can (260g) sweet corn, drained, liquid reserved
• 1½ cups (360ml) water
• 1 tsp soy lecithin
• Corn Simple Syrup:
• ¾ cup (180ml) reserved liquid from 445ml can of sweet corn
• ¾ cup (150g) granulated sugar

Old Corny Cocktail:

• 240ml bourbon (or rye whiskey)
• 60ml Corn Simple Syrup
• 12 dashes Angostura Bitters
• 2 cups (250g) ice cubes
• 4 strips lemon peel

Directions

For the Sweet Corn Foam:

1. Place drained sweet corn and water into a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes. 
2. Transfer the corn and water to the Vitamix container and secure the lid. 
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30-40 seconds, or until smooth. 
4. Set a fine mesh sieve securely over a bowl or container and pour the blended corn overtop to strain. Allow liquid to fall through the sieve without pushing the corn. Let sit, refrigerate until at least 1/2 cup of corn-water has accumulated. Keep refrigerated until cocktails are ready to be made and served. 

For the Corn Simple Syrup:

1. Place the canned corn liquid and granulated sugar into a small saucepan over medium heat. Bring to a boil and cook for 2 minutes. Transfer to refrigeration to chill completely. 
2. For the Old Corny Cocktail:
3. Prepare 4 rocks glasses with large ice cubes. 
4. Place the bourbon, 60ml of Corn Simple Syrup, Angostura Bitters and ice cubes into the AER* Disc Container in the order listed and secure the lid.
5. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds. Strain the chilled cocktail into the prepared glasses. 
6. Add the reserved 1/2 cup of corn-water to the Vitamix container. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 20-30 seconds, or until a thick layer of foam forms.
7. Carefully spoon the Sweet Corn Foam onto the surface of each cocktail by skimming the surface of the blended corn-water.
8. Twist the lemon peels and rim each glas with one before adding to the cocktails. Serve immediately. 

Chef Notes

Elevate this cocktail even further by using corn-infused ice cubes. Freeze charred corn kernels into large ice cube moulds ahead of time. 

Nutrients: 1 serving (145ml), Calories: 200kcal, Carbohydrates: 17g, Sodium 10mg, Sugar: 15g, Sugars, added: 14g.