Blackbird Bar Summer 2014. By Matt Grippo
Essentially inspired by that delicious street food, an elote. For anyone not familiar, an elote is a piece of roasted corn on the cob slathered in lime butter and dusted with chili powder. We char whole cobs of delicious summer local corn and infuse in Mellow Corn for about two weeks. It gives the whiskey an amazing floral nose with just a touch of smoke from the char.
2oz Roasted Corn Infused Mellow Corn Whiskey
.25oz Rich Demerara syrup
2 dashes Bitter Cube Blackstrap Bitters
2 dashes Chile Arbol Tincture
I like to build an Old Fashioned in the glass. Expressing orange oil into glass and rubbing it all around. Adding syrup, then bitters and tincture. Drop large ice cube in, pour whiskey on top and stir 15-20 times to dilute.